So I had doubts. This doesn't sound possible, does it? Healthy mac & cheese? Plus, it's not insanely difficult ingredients to come by, and it's stove-top. How easy is that? I had to try it. Had to!
It's better than I thought. Creamy, ooey-gooey like mac & cheese should be. It's quick to make if you've got the right leftovers on hand (that's the key here) and makes a nice side-dish. The downside is that it's not really very cheesy. It's got the feel, but not the hits-the-spot cheesy taste. It tastes healthy. It's good, but not quite on the mark. So while it's not going to push my stand-by mac & cheese recipe outta the way, it's a nice compromise on the days I'm craving comfort food and feeling lazy.
Healthy Mac & Cheese
Makes: 18 (1/2 cup) servings
2 tbsp olive oil
2 tbsp whole-wheat flour
3/4 cup cooked, mashed sweet potato
3/4 cup low-fat milk (heated until just warm)
1 cup yogurt cheese*
2 tbsp grated Parmesan cheese
pinch sea salt & black pepper
3/4 pound whole-grain macaroni noodles
Cook macaroni according to instructions on package. Drain and set aside.
Heat olive oil over medium heat in a skillet. Add flour. Using a whisk, make a paste. Don't let it burn!
Add the warm milk gradually, whisking all the while, until you see the sauce begin to thicken.
Note: You can also finish by cooking in the oven. Set the oven to 225 F, coat a casserole dish with olive oil, fill with the mixture, and bake for 10 - 15 minutes.
* Yogurt cheese is made by straining plain yogurt over cheesecloth in a colander overnight.
Source: Tosca Reno, page 71.