Sweet Potato Macaroni Cheese Recipes

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SWEET POTATO MAC & CHEESE



Sweet Potato Mac & Cheese image

Fiber-rich sweet potato is used as the base for the cheese sauce in this healthy, homemade macaroni and cheese recipe. The bright orange color tricks your eyes into thinking this healthy macaroni and cheese recipe is loaded with cheese, but there's actually only about half as much cheese as compared to a traditional recipe.

Provided by EatingWell Test Kitchen

Categories     Healthy Macaroni & Cheese Recipes

Time 30m

Number Of Ingredients 12

8 ounces whole-wheat elbow noodles (2 cups)
1 medium sweet potato (about 12 ounces)
2 cups nonfat milk
2 tablespoons all-purpose flour
1 small clove garlic, minced
1 ¼ cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup frozen peas, thawed
3 tablespoons coarse dry whole-wheat breadcrumbs (see Tip)
1 teaspoon extra-virgin olive oil

Steps:

  • Position a rack in upper third of oven; preheat broiler. Coat a 2-quart broiler-safe baking dish with cooking spray.
  • Cook noodles in a large pot of boiling water until just tender, 7 to 9 minutes. Drain; set aside.
  • Meanwhile, prick sweet potato with a fork in several places. Microwave on High until tender all the way to the center, 7 to 10 minutes.
  • Whisk milk, flour and garlic in a large saucepan. Heat over medium heat, whisking frequently, until steaming and hot, but not boiling. Remove from heat.
  • As soon as the sweet potato is cool enough to handle, cut open and scoop the flesh into the steaming milk. Puree with an immersion blender until smooth. (Alternatively, transfer to a blender and puree just until smooth, then return to the pot; use caution when pureeing hot liquids.)
  • Add cheese, mustard, salt and pepper and stir until the cheese melts. Add the pasta and peas to the sauce and stir to coat. Transfer to the prepared baking dish. Combine breadcrumbs and oil and sprinkle on the pasta. Broil on the upper rack until the top is lightly browned and crispy, 1 to 2 minutes.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 68 g, Cholesterol 38.5 mg, Fat 14.2 g, Fiber 9.8 g, Protein 23.9 g, SaturatedFat 7.3 g, Sodium 518.8 mg, Sugar 12.6 g

SWEET POTATO MACARONI AND CHEESE



Sweet Potato Macaroni and Cheese image

Mac and cheese from Nigella Lawson's Simply Nigella.

Provided by Nigella Lawson

Categories     cookbooks     Macaroni and Cheese     Cheese     Sweet Potato/Yam     Vegetarian

Yield Serves 4

Number Of Ingredients 11

1 pound sweet potatoes
10 ounces (about 2 cups) pennette, or other small, short pasta
4 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon English mustard
1/2 teaspoon paprika
3 ounces feta cheese (approx. 3/4 cup crumbled)
1 1/2 cups sharp Cheddar, grated
4 fresh sage leaves
Salt and pepper to taste

Steps:

  • Preheat the oven to 400°F. Put on a large-ish pan of water to boil, with the lid on to make it come to a boil faster.
  • Peel the sweet potatoes and cut them roughly into 1 inch pieces. When the water's boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft. Scoop them out of the water into a bowl-using a "spider" or slotted spoon-and lightly mash with a fork, without turning them into a purée. Don't get rid of this water, as you will need it to cook your pasta in later.
  • In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it's all combined and smooth, put back on the heat. Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened. Add the mustard and ¼ teaspoon of the paprika. Season to taste, but do remember that you will be adding Cheddar and salty feta later, so underdo it for now.
  • Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn't lose its bite entirely. Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine; the heat of the pasta will make the mash easier to mix in.
  • Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go. Add some of the pasta cooking water, should you feel it needs loosening up at all.
  • Check for seasoning again, then, when you're happy, spoon the brightly sauced macaroni cheese into 4 small ovenproof dishes of approx. 1 1/2 to 1 3/4 cup capacity (or 1 large rectangular dish measuring approx. 12x8x2 inches deep and 6 1/2 cup capacity). Sprinkle the remaining Cheddar over each one, dust with the remaining ¼ teaspoon of paprika, then shred the sage leaves and scatter the skinny green ribbons over the top, too.
  • Put the pots on a baking tray, pop into the oven and bake for 20 minutes (or, if you're making this in a larger dish, bake for 30-35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them.

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