Our family loves a good macaroni and cheese dish. Served with a big green salad, it makes everyone happy. This recipe comes from my new favourite cookbook, How to Feed a Family: The Sweet Potato Chronicles Cookbook, and with sweet potatoes, whole wheat pasta and peas, it packs more nutritional value than its traditional counterpart. Try it -- I think you'll love it!
Ingredients
1 cup sweet potato purée (I've also used pumpkin purée to mix it up)
3 cups whole wheat macaroni
1/4 cup butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheese (and maybe just a small handful more!)
1/2 cup grated Parmesan cheese
Salt and pepper
1 cup frozen peas
Directions
Cook the pasta according to the package instructions.
In the meantime, melt the butter in a large heavy-bottomed saucepan over medium-low heat. Sprinkle the flour over the butter, stir and allow to cook for a minute.
Slowly add the milk and stir continually until it thickens ever so slightly. Add the cheeses and stir as they melt. Add the sweet potato purée and stir well to combine. Season with salt and pepper to your liking.
In the last two minutes of the pasta's cooking time, add the frozen peas. Drain the pasta and the peas and add to the saucepan with the sauce. Stir well and serve.
Enjoy!
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