The sweet potato adds a sweet healthy flavor to a home-made classic. With a few added veggies, sharp cheese and a breadcrumb topping, this casserole makes a great side dish or main.

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Name: Healthy Mac and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 small sweet potato peeled and chopped; 1 1/2 cups whole wheat macaroni; 2 tablespoons butter or margarine; 3 tablespoons all purpose flour; 1 3/4 cups 1% milk; 1 cups old cheddar cheese; 1 teaspoon dijon mustard; 1/2 cup frozen corn; 1/2 cup frozen peas; 1/4 cup seasoned bread crumbs; 2 teaspoons butter or margarine

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INGREDIENTS

1 small sweet potato ; peeled and chopped
1 1/2 cups whole wheat macaroni
2 tablespoons butter ; or margarine
3 tablespoons all purpose flour
1 3/4 cups 1% milk
1 cups old cheddar cheese
1 teaspoon dijon mustard
1/2 cup frozen corn
1/2 cup frozen peas
Bread Crumb Topping:
1/4 cup seasoned bread crumbs
2 teaspoons butter ; or margarine

INSTRUCTIONS

2. Meanwhile, in pot of boiling water, cook macaroni for about 8 minutes or until tender but firm. Drain well and return to pot.

3. In saucepan, melt margarine over medium heat and stir in flour. Cook, stirring for 1 minute or until thickened. Slowly whisk in milk and cook, whisking occasionally for about 8 minutes or until starting to bubble around the edge. Whisk in cheese and mustard until smooth. Whisk in sweet potato and add peas.

4. Pour into macaroni mixture and stir until well combined.

5. Breadcrumb topping: In small bowl, combine breadcrumbs and margarine.

6. Scrape macaroni mixture into 2 L (8 inch) glass casserole dish and sprinkle with breadcrumb topping. Bake in 190 C (375 F) oven for about 15 minutes or until golden and bubbly.

NOTES

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Healthy Mac and Cheese

1 small sweet potato peeled and chopped
1 1/2 cups whole wheat macaroni
2 tablespoons butter or margarine
3 tablespoons all purpose flour
1 3/4 cups 1% milk
1 cups old cheddar cheese
1 teaspoon dijon mustard
1/2 cup frozen corn
1/2 cup frozen peas
 Bread Crumb Topping:
1/4 cup seasoned bread crumbs
2 teaspoons butter or margarine

1. Place sweet potato in microwaveable bowl with 60 mL (1/4 cup) of water. Cover and microwave on HIGH for 4 to 6 minutes or until very soft. Drain and mash with potato masher until smooth; set aside.
2. Meanwhile, in pot of boiling water, cook macaroni for about 8 minutes or until tender but firm. Drain well and return to pot.
3. In saucepan, melt margarine over medium heat and stir in flour. Cook, stirring for 1 minute or until thickened. Slowly whisk in milk and cook, whisking occasionally for about 8 minutes or until starting to bubble around the edge. Whisk in cheese and mustard until smooth. Whisk in sweet potato and add peas. 
4. Pour into macaroni mixture and stir until well combined.
5. Breadcrumb topping: In small bowl, combine breadcrumbs and margarine.
6. Scrape macaroni mixture into 2 L (8 inch) glass casserole dish and sprinkle with breadcrumb topping. Bake in 190 C (375 F) oven for about 15 minutes or until golden and bubbly.

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Nutrition

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Serving Size: 1 Serving (207g)
Recipe Makes: 6 Servings

Calories: 425
Calories from Fat: 122 (29%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1g
Cholesterol 35.4mg		11 %
Sodium 367.5mg		13 %
Potassium 287.5mg		8 %
Total Carbohydrate 62.9g		18 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 56.1g
Protein 16.8g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 425

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