Here’s a #carbtastic recipe that was made for me. It’s unusual, seasonal, and delicious, so of course, I needed to try it. This recipe is from Healthy Food for Healthy Living (via Pinterest). Unfortunately, I don’t have any kind of food processor, so the smoothness of the sweet potatoes didn’t work from the original recipe to mine. Also, I used a lot of sweet potatoes and that threw off the consistency of the sauce. With that being said, I thought it turned out really delicious and I would want to eat this again!
- 8 oz uncooked macaroni or other pasta, preferably whole wheat or whole wheat blend pasta
- 1 cup sweet potato puree (bake a few sweet potatoes at 400°F for 1 hour, or until soft; puree flesh until smooth; measure out 1 cup- I used about 3 medium sized potatoes)
- 1 cup milk (skim or 1%)
- 2 oz (about 4 Tbsp) cream cheese
- 1 cup grated sharp cheddar cheese
- 1/2 cup double cream brie cheese, rind removed, cut into cubes
- tiny pinch of ground nutmeg (I used cinnamon because I couldn’t find nutmeg!)
- Kosher salt and freshly ground black pepper, to taste
1. Cook pasta according to package directions (I actually prefer to cook my pasta a minute or two less than the lowest cooking time on the package for al dente pasta); drain.
2. Meanwhile, whisk together and heat sweet potato puree and milk in a medium saucepan over medium heat until just starting to simmer.
3. Reduce stove heat to low. Whisk in cheeses until fully melted.
4. Stir in nutmeg. Season with salt and pepper.
5. Stir drained pasta into the sweet potato-cheese sauce and mix until thoroughly combined.
6. At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
7. Serve with an extra dusting of nutmeg, if desired.
Let me know if this is something you would eat in the comments!