Thursday, February 12, 2009

Healthy Macaroni and Cheese?

It exists! These are some modifications to an allrecipes recipe. I used fresh sweet potatoes which I just mashed up by hand - but you could either use canned, or put em in the slow cooker at the beginning of the day so you don't have to deal with boiling them and everything. If you do that, put the beans in with them. Adjust accordingly to make a two-person serving.
  • 1 (16 ounce) package elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup water
  • 1 pinch red pepper flakes, or to taste
  • 1 pinch ground nutmeg, or to taste
  • salt and pepper to taste
  • 1 can white beans
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 cup mashed sweet potatoes
  • 1 cup sour cream
  • 2 cups shredded, yellow sharp Cheddar cheese, divided
  • 1/2 cup shredded, white extra-sharp Cheddar cheese, divided
  • 2 tablespoons butter
1. Boil water and cook macaroni. Preheat the oven to 350.
2. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. Season to taste with red pepper flakes, nutmeg, salt, and pepper. Cook and stir until the mixture is thick and smooth, 10 or so minutes.
3. Grind white beans into a paste in the food processor, mix with mashed sweet potatoes. Once the sauce has thickened, add the sweet potato mixture to the sauce. Return to a simmer.
4. Add cheddar cheese and melt it. Then mix with pasta.
5. Put everything in a big dish. Cover with breadcrumbs. Cook for 30 minutes.

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