Sweet Potato Mac&Cheese

Stouffer's mac & cheese was my absolute favorite growing up. I could literally lick the creamy cheddar cheese sauce from the plate.

Now that I'm older, I realize the unhealthy aspects of mac & cheese. So, I've been on a hunt for a recipe that is healthier, but still satisfies my Stouffer's craving.

I started out by trying Rachel Ray's version from her show. It contained puréed parsnips, chicken broth, and fontina cheese (less cheese, stronger flavor). While I appreciated her efforts for a healthier dish, I realized I was not a huge fan of parsnips.

When I started talking to my friend Rachel (Veggie Monster), she told me that she made something similar, but instead of parsnips, she used sweet potatoes.
Fabulous!

With a few minor adjustments, this is my go-to mac & cheese recipe. I make the sauce a bit more creamy, so that it resembles my beloved Stouffer's.

Ingredients
-1 lb macaroni noodles (I used Barilla Veggie elbows)
-2 Tbs vegetable oil spread (or margarine)
-2 Tbs flour
-1 cup original Soy Milk
-1 sweet potato
-1 Tbs minced garlic
-5 Tbs pasta water
-1.5 cup shredded cheddar cheese (about 1/2 a block) (I used seriously sharp for more flavor)
-1 tsp nutmeg (optional)

Instructions
-Begin boiling water and cook pasta as per directions on the box.
-Poke holes in the sweet potato with a fork. Place sweet potato in the microwave for about 5 minutes (you want to make sure it is cooked through).
-While the sweet potato is cooking, place the margarine in a sauce pan over medium-low heat. When it has melted and started to bubble, add the flour and mix well to cook the flour. (This is to create a roux, or thickening agent, for the sauce).
-Take the sweet potato out of the microwave and scrape the cooked insides into a bowl. Mash up the sweet potato (this should be easy if fully cooked). Take 1/2 cup of your Soy milk and slowly incorporate it into your sweet potato mash. Make sure there are no clumps.
-Now add your sweet potato mixture into the sauce pan with the roux. Make sure to stir well. While stirring, add the minced garlic and 5 Tbs of pasta water. The starchy water will also help thicken and bind the sauce.
-At this point, check the thickness. I add more soy milk to make it creamier--at least another 1/2 cup if not another whole cup.
-Now shred the cheese into the sauce pan and mix to combine. Check your thickness again and add soy milk as needed. Also check the flavor, if it is not cheesy enough, add a little more. Make sure to keep stirring to not burn the sauce at the bottom.
-Add the pasta and enjoy!

(When reheating the mac & cheese, it will be less creamy. You can add more soy milk to make it creamier again.)

Roux	Adding cheese