SWEET POTATO MAC & CHEESE
Fiber-rich sweet potato is used as the base for the cheese sauce in this healthy, homemade macaroni and cheese recipe. The bright orange color tricks your eyes into thinking this healthy macaroni and cheese recipe is loaded with cheese, but there's actually only about half as much cheese as compared to a traditional recipe.
Provided by EatingWell Test Kitchen
Categories Healthy Macaroni & Cheese Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Position a rack in upper third of oven; preheat broiler. Coat a 2-quart broiler-safe baking dish with cooking spray.
- Cook noodles in a large pot of boiling water until just tender, 7 to 9 minutes. Drain; set aside.
- Meanwhile, prick sweet potato with a fork in several places. Microwave on High until tender all the way to the center, 7 to 10 minutes.
- Whisk milk, flour and garlic in a large saucepan. Heat over medium heat, whisking frequently, until steaming and hot, but not boiling. Remove from heat.
- As soon as the sweet potato is cool enough to handle, cut open and scoop the flesh into the steaming milk. Puree with an immersion blender until smooth. (Alternatively, transfer to a blender and puree just until smooth, then return to the pot; use caution when pureeing hot liquids.)
- Add cheese, mustard, salt and pepper and stir until the cheese melts. Add the pasta and peas to the sauce and stir to coat. Transfer to the prepared baking dish. Combine breadcrumbs and oil and sprinkle on the pasta. Broil on the upper rack until the top is lightly browned and crispy, 1 to 2 minutes.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 68 g, Cholesterol 38.5 mg, Fat 14.2 g, Fiber 9.8 g, Protein 23.9 g, SaturatedFat 7.3 g, Sodium 518.8 mg, Sugar 12.6 g
SWEET POTATO MACARONI CHEESE
I'm just going to say it: this is the best macaroni cheese I've ever eaten. I don't feel it's boastful to say as much, as the greatness lies not in any brilliance on my part, but in the simple tastes of the ingredients as they fuse in the heat. That's home cooking for you. I do rather love the way these little macaroni cheeses, with their pixie-penne, look like they've been made with artificially coloured, cheap squeezy cheese or out of a box, when in fact their exotic glow comes courtesy of the earthy goodness of a sweet potato. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F. Put on a large-ish pan of water to boil, with the lid on to make it come to the boil faster. Peel the sweet potatoes and cut them roughly into 2-3cm/1inch pieces. When the water's boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft. Scoop them out of the water into a bowl - using a "spider" or slotted spoon - and lightly mash with a fork, without turning them into a purée. Don't get rid of this water, as you will need it to cook your pasta in later. In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it's all combined and smooth, put back on the heat. Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened. Add the mustard and the ¼ teaspoon of paprika. Season to taste, but do remember that you will be adding Cheddar and salty feta later, so underdo it for now. Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn't lose its bite entirely. Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine; the heat of the pasta will make the mash easier to mix in. Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding the 125g/1¼ cups grated Cheddar as you go. Add some of the pasta cooking water, should you feel it needs loosening up at all. Check for seasoning again, then, when you're happy, spoon the brightly sauced macaroni cheese into 4 small ovenproof dishes of approx. 375-425ml/1½-1¾ cup capacity (or 1 large rectangular dish measuring approx. 30 x 20 x 5cm/12 x 8 x 2 inches deep and 1.6 litre/6½-cup capacity). Sprinkle the remaining Cheddar over each one, dust with the remaining ¼ teaspoon of paprika, then shred the sage leaves and scatter the skinny green ribbons over the top, too. Put the pots on a baking tray, pop into the oven and bake for 20 minutes (or, if you're making this in a larger dish, bake for 30-35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them.
MACRONI AND CHEESY SWEET POTATO CASSEROLE
After searching many recipes and techniques I finally came up with a nice combination of ingredients for this recipe. Including the idea from Susan's Sweet Potato Soup. The creamy sweet potato adds a nice, thick sauce to this classic mac & cheese casserole with just a little kick. Who knew Kix cereal would taste so good! Just...
Provided by Pat Duran
Categories Casseroles
Time 55m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375^. Spray a 9x13-inch baking dish with non stick buttery oil. Set aside. Put drained sweet potatoes in food processor. Pulse for 2 or 3 times then add the coconut milk and pulse until blended and smooth..Set aside.
- 2. Warm milk in a medium saucepan over medium heat. Melt butter in a large skillet over medium heat. When butter bubbles, add the flour. Cook and whisk for about 1 minute. While whisking, slowly pour the hot milk in a slow stream to keep the mixture smooth and creamy.Add the cream cheese chunks. Keep whisking until mixture bubbles and becomes thick and smooth,about 9 minutes.Remove pan from heat.
- 3. Stir in nutmeg,white pepper, cayenne, and sweet potato mixture. Mix until blended. Stir in 3 1/2 cups of the cheese. Set aside. Cook pasta in boiling water for only 5 minutes, drain. Add pasta to the potato/cheese sauce and pour into prepared pan. Top with remaining cheese and sprinkle with the crushed kix on top. Bake until golden on top and bubbly, 30 minutes.
MACARONI AND CHEESE CASSEROLE
I like to create recipes, and this is one my husband really enjoys. It's an excellent dish for company, especially for families with small children. After all, what kid doesn't like macaroni and cheese?
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.
Nutrition Facts :
SWEET POTATO MACARONI AND CHEESE
Mac and cheese from Nigella Lawson's Simply Nigella.
Provided by Nigella Lawson
Categories cookbooks Macaroni and Cheese Cheese Sweet Potato/Yam Vegetarian
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Put on a large-ish pan of water to boil, with the lid on to make it come to a boil faster.
- Peel the sweet potatoes and cut them roughly into 1 inch pieces. When the water's boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft. Scoop them out of the water into a bowl-using a "spider" or slotted spoon-and lightly mash with a fork, without turning them into a purée. Don't get rid of this water, as you will need it to cook your pasta in later.
- In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it's all combined and smooth, put back on the heat. Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened. Add the mustard and ¼ teaspoon of the paprika. Season to taste, but do remember that you will be adding Cheddar and salty feta later, so underdo it for now.
- Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn't lose its bite entirely. Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine; the heat of the pasta will make the mash easier to mix in.
- Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go. Add some of the pasta cooking water, should you feel it needs loosening up at all.
- Check for seasoning again, then, when you're happy, spoon the brightly sauced macaroni cheese into 4 small ovenproof dishes of approx. 1 1/2 to 1 3/4 cup capacity (or 1 large rectangular dish measuring approx. 12x8x2 inches deep and 6 1/2 cup capacity). Sprinkle the remaining Cheddar over each one, dust with the remaining ¼ teaspoon of paprika, then shred the sage leaves and scatter the skinny green ribbons over the top, too.
- Put the pots on a baking tray, pop into the oven and bake for 20 minutes (or, if you're making this in a larger dish, bake for 30-35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them.
CREAMY SWEET POTATO CASSEROLE
a better creamier sweet potato casserole not dulled down with spices that really lets you have a great sweet potato flavor.
Provided by patriciamercer84
Categories Yam/Sweet Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 1. COOK POTATOES Combine potatoes, cream, butter, sugar, salt, and pepper in Dutch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.
- 2. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
- 3. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth or if you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.
- 4. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with single layer marshmallows. Bake until marshmallows are browned, about 5 minutes. Serve.
- MAKE AHEAD: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.
HAM, MACARONI, AND CHEESE CASSEROLE
Recipe Source: Crisco http://crisco.com/scripts/display_recipe.asp?recipe_nbr=37950 I altered this one a bit to suit our tastes. My husband and daughter love it. The more cheese and meat the better.
Provided by Jane Burch
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- Melt the margarine in a saucepan.
- Stir in the flour until well mixed.
- Pour in the milk, stirring until thickened. Stir in 1-1/2 cups of the cheese and mix well.
- Stir ham into the cheese sauce; then stir the cheese sauce into the macaroni in a casserole dish.
- Top with the remaining cheese. Bake for 30 minutes.
Nutrition Facts : Calories 822.3, Fat 49.6, SaturatedFat 28.5, Cholesterol 140, Sodium 845.8, Carbohydrate 52.6, Fiber 1.9, Sugar 1.6, Protein 40.8
MASHED POTATO AND SWEET POTATO CASSEROLE
A more modern take on the traditional sweetened potato casserole, typically served as a side dish at Finnish Christmas dinners! I love the spices in this and this goes so well with baked ham!
Provided by stormylee
Categories Yam/Sweet Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 175°C Grease an oven-proof dish.
- Cook peeled potatoes and sweet potatoes until done. Drain and mash. Add hot milk, mix well.
- Add the spices (you may want to use scant teaspoons first and taste as you go along!).
- Pour mixture into the prepared dish and bake for 1 - 1 1/2 hours.
BEEF, MACARONI AND TOMATO CASSEROLE
Make and share this Beef, Macaroni and Tomato Casserole recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles until al dente, 8-10 minutes, and drain.
- Preheat oven to 350°F.
- Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
- Drain any fat.
- Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
- Mix beef mixture with cooked macaroni and place in a 9x13-inch casserole dish or lasagna pan.
- Top casserole with mozzarella and Parmesan cheeses.
- Bake at 350F for 20 minutes, or until cheese is melted and casserole is bubbly.
CHEESY HAM AND SWEET POTATO CASSEROLE
Picked this up some years back at the state fair from the California Sweet Potato Council. This dish is very rich and filling and was the only way DS would eat sweet potatoes when he was young.
Provided by Debbwl
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
- Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
- Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.
CHEESE-TOPPED SWEET POTATO CASSEROLE
A sweet potato casserole that is savoury, not sweet, great with a nice schnitzel or steak, a nice change from normal potatoes.
Provided by Mandy
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine sweet potato, onion, garlic & stock in a pan, cover & simmer until potato is tender, drain.
- Placew sweet potato into a greased oven-proof dish.
- Melt butter in a pan, stir in flour & stir over heat until bubbling.
- Remove from heat and gradually stir in combined milk & extra stock.
- Return to heat & stir until sauce boils & thickens, stir in thyme.
- Pour sauce over sweet potato and top with breadcrumbs & cheese.
- Bake at 180.C for approx 20 mins or until nicely browned.
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SWEET POTATO MACARONI AND CHEESE - TODAY.COM
From today.com
4.6/5 (628)Author Nigella LawsonCuisine AmericanCategory Entrées,Side Dishes
- Preheat the oven to 400 degrees F. Put on a large-ish pan of water to boil, with the lid on to make it come to the boil faster.
- Peel the sweet potatoes and cut them roughly into 1-inch pieces. When the water's boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft. Scoop them out of the water into a bowl—using a "spider" or slotted spoon—and lightly mash with a fork, without turning them into a purée. Don't get rid of this water, as you will need it to cook your pasta in later.
- In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it's all combined and smooth, put back on the heat. Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened. Add the mustard and the 1/4 teaspoon of paprika. Season to taste, but do remember that you will be adding Cheddar and salty feta later, so underdo it for now.
- Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn't lose its bite entirely. Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine; the heat of the pasta will make the mash easier to mix in.
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