- Calories: 300
- Protein: 17 g
- Total Fat: 12 g
- Unsaturated Fat: 5 g
- Saturated Fat: 7 g
- Cholesterol: 25 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 5 g
- Total Sugar: 10 g
- Natural Sugar: 10 g
- Added Sugar: 0 g
- Sodium: 550 mg
Mac and cheese gets a healthy makeover with this creative spin. Starchy noodles are replaced with nutrient-packed sweet potato cubes. Fatty cheese is swapped out for reduced-fat, and I’ve taken it easy on the butter without sacrificing the signature taste of this classic comfort food. Get ready to dig in!
- Prep time
- Total Time
- 4 to 5 sweet potatoes, cubed (6 cups)
- 1 teaspoon extra virgin olive oil
- 1½ tablespoons butter
- 2 tablespoons flour
- 2 cups skim milk (or other preferred milk)
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1½ cups shredded reduced-fat sharp cheddar cheese, divided
- ½ cup grated Parmesan, divided
Preheat oven to 400˚.
Toss the sweet potatoes in olive oil and spread out in an even layer on the bottom of a casserole dish. Roast for 25 minutes.
While the sweet potatoes cook, melt the butter in a pan over medium heat. Whisk in the flour and allow to cook for 1 to 2 minutes.
Whisk in the milk, nutmeg, salt and pepper and cook until it begins to thicken.
Remove from heat and mix in the cheeses, reserving about ¼ cup of each cheese for the topping.
Pour the cheese sauce over the sweet potatoes in the casserole dish. Mix until the sweet potato cubes are well coated with the sauce. Sprinkle the remaining cheese on top and bake for 25 to 35 minutes or until the top is brown. Enjoy!
Nutrition analysis courtesy of Genesis® R&D