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. Try this healthier version, made with sweet potato and whole wheat noodles.
Ingredients (serves 6)
- 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
- Preheat oven to 350°F.
- Spray 9-inch glass baking dish with cooking spray.
- 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.
- In a bowl, combine the bread crumbs, olive oil, and remaining cayenne pepper and salt.
- Sprinkle mixture evenly over the pasta.
- Bake until bread crumbs are browned and pasta is bubbling, 45 to 50 minutes. Serve hot.