Ingredients:
1/2 pound whole wheat elbow pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot whole milk
1 large sweet potato, peeled, boiled and then mashed (you should get about 1 to 1 1/2 cups out of it)
1/4 teaspoon nutmeg
1 1/2 cups shredded cheese (I used a blend of lite cheddar, Monterey Jack and mozzarella. Normally I shred the cheese myself, but pre-shredded is what I had and it worked)
1/8 cup panko breadcrumb
Salt and pepper to taste
First... boil and mash your potatoes... set aside.
Preheat oven to 350 degrees. Bring a pot of water to boil. Add salt and cook the elbow macaroni until al dente. Drain and rinse to remove excess starch, which can make the finished product mealy.
While the pasta is boiling, warm the milk. In a medium sauce pan, melt the butter until it begins to bubble, but hasn’t yet browned. Add the flour and whisk constantly for 2-3 minutes over low heat. Add the milk in a steady stream and continue to whisk for another 4-5 minutes. Let the milk mixture cook for another 3-4 minutes or until it’s thickened. Add the salt, pepper and nutmeg. Then add in the cheese and sweet potato and stir until smooth.
This is how it should look after you stir, before you ad your pasta. Its ok if its lumpy.
Remove from heat and add the pasta to the pot, stirring to coat.
Pour the mixture into an 8 x 8 baking dish and top with the breadcrumb Bake for 25-30 minutes or until the top is browned and bubbly.
Serve warm.
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