Recipe by Joanne Bruno
Spring weather is fast approaching, if not already here, and while I’m sure we’re all looking forward to swimsuit season (!!) and therefore forcing ourselves to eat as many salads as possible before we are forced to go on an MD/PhD retreat cruise to Canada in August and wear a two-piece bathing suit in front of everyone we know…sometimes we just get a hankering for Mac and cheese. It happens.
Luckily, there is such a thing as tasty delicious, good-for-you Mac and cheese. And it’s right here, in this casserole dish. This Mac and cheese is bulked up with sweet potatoes so you have a kind of sweet salty cheesy thing going on.
As for swimsuit season? At 450 calories a serving, this is totally two-piece friendly. No worries; we got this!
Adapted from Cooking Light
Calories per serving: 450 per serving
Prep time: 1 hour
Cooking time: 20 mins
Total time: 1 hour 20 mins
2 lb sweet potato
1 cup almond milkor
1 1/2 to 2 tbsp chopped chipotle chile in adobo
3/8 tbsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
3 oz Monterey jack cheese, grated
8 oz whole wheat macaroni
1 tbsp olive oil
1 package Mexican-flavored Smart Groundor 6 oz
1/4 cup chopped scallions
2 tbsp chopped fresh cilantro
1. Preheat oven to 425.
2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
4. Preheat broiler to high.
5. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add vegetarian meat crumbles or chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place "meat" in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with "meat". Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.