Vegetable Mac N Cheese for #WeekdaySupper
 
Cook time
Total time
 
This healthy and light Mac N Cheese will make the pickiest of eaters come back for seconds. Can you guess what the secret ingredient is?
Author:
Recipe type: Dinner
Serves: 4-6
Ingredients
  • 1 large sweet potato
  • 6 oz of veggie tricolored pasta (any pasta works)
  • 6 oz of cheddar cheese, shredded (I use cabot's block cheese and shred it)
  • 2 cups of reduced fat milk
  • 2 tbsp of butter
  • 4 tbsp of flour
  • 1 cup of frozen peas
  • ½ cup of shredded parmesan cheese
Instructions
  1. Preheat oven to 425F wrap the potato in tinfoil and poke the sweet potato a few times with a fork.
  2. Bake for 30 min. Let cool. Scoop the flesh and add to a blender. Splash a little of the milk into the blender and puree until smooth. Set aside.
  3. Cook pasta according to the packaged directions. Add the peas into the boiling water the last minute or two.
  4. In a sauce pan, melt butter over medium heat. Once the butter is almost melted add the flour and whisk turning it into a thick chunks.
  5. Add one cup of milk and start whisking. Continue to whisk, working all of the flour chunks. Add the rest of the milk and turn the heat to high. Keep whisking and let the sauce thicken. This may take a few minutes.
  6. Add in the pureed potato stirring to combine a minute or two.
  7. Turn the heat off and slowly add the cheddar cheese whisking until the cheese is fully melted.
  8. Drain pasta and peas and add all of the sauce reserving about a ½ cup for a later use.
  9. Add to a greased 13x9 baking dish and sprinkle the parmesan cheese on top. Bake for 10 more minutes. Let sit for 5 minutes and enjoy!
Recipe by Momma's Meals at http://www.mommasmeals.org/vegetable-mac-n-cheese-casserole-for-weekdaysupper/