Foodie Friday: Sweet Potato Mac and Cheese

Ok so I consider myself a Mac and Cheese fan, powdery, fake cheese just doesn't cut it if I'm going to spend the calories, only sharp cheddar will do.  So when I came across a healthy mac and cheese, with a veggie I had to try.

From my taste perspective, this wasn't as cheesy tasting as I would have liked so I would sub cheddar instead of gruyere (which I did below).  BUT this recipe does have its place.... with the kiddies.  By just looking at it, it looks like cheesy overload, so I think its a great way to fool the kids into another veggie.  So this is for you Moms/Nannies out there, one veggie down!

Sweet Potato Mac and Cheese

1 large sweet potato, cubed
1 1/2 cups veggie broth
1 1/2 cups organic milk
2 garlic cloves
1 t sea salt
1/2 t fresh ground pepper
3 T greek yogurt
1 1/2 cups sharp cheddar cheese, grated
1 1/4 cup parmesan cheese
2 cups whole wheat elbow macaroni

Preheat the oven to 375 degrees. Add the sweet potato, veggie broth, milk and garlic to e medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 20-25 minutes or until the sweet potato is tender. Remove from the heat.

Place the hot sweet potato mixture in a blender. Add the salt, pepper and the Greek yogurt. Be sure to remove the center piece to the blender lid to allow the steam to escape. Place a towel over the blender lid. Blend until smooth.Place the blended sweet potato mixture in a bowl. Stir in the cheddar cheese, Romano and 2 tablespoons of the Parmesan cheese.

Meanwhile, cook the pasta according to package directions. Drain well. Add the pasta to the sweet potato mixture and combine well. Spread mixture evenly in a 13×9 inch baking dish. Sprinkle remaining 2 tablespoons of Parmesan over the top.

Bake at 375 degrees for 25 minutes or until bubbly.

Serves 4.

Inspired by “Mac n’ Cheese:  The Creamiest Ever”, Cooking Light, September 2011