Little kids (and grown-ups) can’t seem to get enough of mac and cheese. So it’s a good thing making a healthier, more nutrient-packed version of the beloved dish is so easy. Give it a try and see for yourself!
1/2 pound whole wheat elbow macaroni, cooked to package directions
2 1/2 cups 2% milk
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/2 teaspoon cayenne pepper, divided
3/4 teaspoon salt, divided
4 Dr. Praeger’s Sweet Potato Pancakes, defrosted, uncooked and crumbled
1 1/2 cups grated reduced-fat cheddar cheese
3/4 cup grated reduced-fat Swiss or Gruyere cheese
1 cup whole grain bread crumbs
2 tablespoons olive oil
1. Preheat oven to 350°F. Spray 9-inch glass baking dish with cooking spray.
2. In a medium saucepan over medium heat, combine milk, flour, mustard powder, half of cayenne pepper, whisk until flour is dissolved. Bring the mixture to a boil, then reduce heat to a simmer. Continue whisking until mixture thickens, about 5 minutes. Add sweet potato pancakes, whisk, then add cheese and stir until melted, 1 to 2 minutes. Add the cooked pasta to the cheese mixture. Stir to combine and pour into the reserved baking dish.
3. In a bowl, combine the bread crumbs, olive oil, and remaining cayenne pepper and salt. Sprinkle mixture evenly over the pasta.
4. Bake until bread crumbs are browned and pasta is bubbling, 45 to 50 minutes. Serve hot.
Recipe courtesy of Dr. Praeger’s.