Sweet Potato Macaroni and Cheese

I found this recipe on Delish.com and really liked the concept, but I had to adjust it to decrease the probability of giving my husband a heart attack.  I was very pleased with how this turned out, I do not think my adjustments resulted in anything lacking at all.  It was rich, creamy, cheesy and full of flavor, and saved a ton of calories and fat.  I think the type of cheese you use will definitely make or break this dish.  I suggest going for a semi-hard cheese with a strong flavor.  I found a chipotle Gouda that was very good.  I have tried making macaroni and cheese before with various types of cheeses and have found on occasion it turns out gritty like the cheese didn’t get creamy or melt fully or something.  This cheese turned out really creamy and the flavor was strong enough to add taste but wasn’t overwhelming at all.

5 cloves garlic

1 sweet potato, peeled and sliced into ½” rounds

1 tbs olive oil

1 cup elbow macaroni

1 tbs butter

2 tbs flour

1 ½ cup skim milk

4 oz cheese, like Gouda, cubed

1 tsp rosemary

½ tsp salt

¼ tsp pepper

1 tsp bread crumbs

Boil a pot of water big enough for the sweet potatoes.  Once the water is boiling add the garlic and cook for 2 minutes.  Remove the garlic and blanch in ice water.  Return the water to a boil and add the sweet potatoes, cook for 5 minutes to soften.

Heat the olive oil in a large skillet over medium-high heat then add the softened sweet potatoes.  Stir and turn regularly to prevent sticking.  Cook the sweet potatoes until they are caramelized and seared on both sides.  Remove from the skillet, dice and set aside.

Cook the macaroni to al dente and set aside.

Melt the butter in a large pot over medium heat.  Add the flour and stir frequently, cook for 3 minutes.  If you don’t cook the flour long enough your sauce will taste like flour, but be careful not to let it burn either, that also won’t taste good.  Slowly add the milk to the flour while stirring continuously.  You are now stuck at your stove, don’t stop stirring.  Stir the milk to dissolve the flour in the milk and keep the milk from burning on the bottom of your pot.  After some time the mixture will start to thicken then boil, once it boils reduce the heat to low and let it simmer for 2 minutes.  Add the cheese and stir to melt it.  Mince the blanched garlic and add to the cheese mixture.  Add the seasonings, diced sweet potatoes, and the pasta and stir to combine.  Dish the macaroni and cheese out into a small greased baking dish or 4 ramekins and top with the bread crumbs.

Broil in the oven to brown the bread crumbs and heat everything through. Enjoy a rich, cheesy, flavorful macaroni and cheese without the guilt.

Servings, 4 sides, 370 calories, 15 g fat