Sweet Potato Mac and Cheese by
Tags: Freezable, sneakyveggies
-1 pound whole wheat elbow macaroni (or any other kind of pasta)
-1 large sweet potato, microwaved or baked until soft and peeled
-1 cup whole milk
-1/2 cup plain yogurt
-salt and black pepper to taste
-2.5 to 3 cups grated cheese (don't use the pre-grated kind, they use cellulose to keep it from caking but that means it won't melt into the sauce well)
-pepper to taste
-(OPTIONAL) ~1 cup baby spinach
-1 cup whole wheat bread crumbs
-1 teaspoon olive oil
Optional: 1 tablespoon dried parsley
Coat a 9x13 baking pan with cooking spray (or two 8x8 and freeze one for later right before cooking).
Cook pasta according to pkg directions. Drain and set aside.
Put the sweet potato flesh, milk, yogurt and pepper into a blender and blend until smooth. (OPTIONAL - can also add the spinach for extra veggies, makes the sauce greenish but otherwise doesn't change the taste).
Pour into a large saucepan and stir frequently over medium heat, cook until the mixture is just simmering. Turn off heat and whisk in the cheese a cup at at time. Stir until melted and smooth.
Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, olive oil, and dried parsley and sprinkle over the top of the macaroni and cheese.
Freeze or bake for about 20 minutes at 375 F, until the top is lightly browned. (If cooking from frozen bake for 30 - 40 minutes covered with tin foil. Then remove tin foil and bake for another 10 - 20 minutes until bubbling and top is golden brown).