Spring has finally arrived! But for some of you, it may still feel like the middle of winter. During the colder months, we all want to stuff ourselves with extra calories and starches. It’s practically impossible to go a winter without a big cheesy bowl of mac n cheese or a big creamy casserole filled with potatoes and cheese, at least I’ve noticed for my past experiences. These are the quintessential meals that everyone craves at some point… and I have just the cure.
Mac and Cheese is known to be creamy, cheesy and heavy on the stomach but they just taste so much better when they’re baked. Mac and cheese, though, isn’t that great for your health because it’s high in fat, sodium and calories. But why not swap that creamy béchamel-type sauce? A few years ago, my mom made this simple switch by making a sauce out of butternut squash, which in fact is very yummy and tastes SOOOO much better than regular mac n cheese. If you can make a sauce out of butternut squash, why not sweet potato?
In the recipe, I made a creamy sauce out of sweet potato, which adds a hint of sweetness. For another surprising flavor, I added a bit of curry. The curry will elevate your dish’s flavor and adds an intriguing flavor that makes you want more. One switch that I did as well is making it with gluten-free pasta. You can still make it with regular pasta but I didn’t have any in the pantry. Now, one last trick that will give you more vitamins and make this dish more nutritious (yes, it gets even healthier) is to add a handful of kale; Spinach works just as well. To top it off, I added some gluten free bread crumbs. You can add panko (Japanese bread crumbs), bread crumbs and/or cheese so that it gets a crunchy top
So next time you crave mac n cheese, remember this recipe. It is also a big dish that you can bring over to the next potluck or serve the next time you host people at your house. This is comfort food at it’s finest 🙂
Sweet Potato Macaroni and Cheese
- 1/2 medium onion, chopped
- 2 cloves of garlic, chopped
- 1 medium sweet potatoes, peeled and chopped
- 1 cup vegetable broth
- ¾ cup coconut milk, light
- 1 tblsp curry powder
- Salt and pepper, to taste
- 2 cups gluten free pasta, fusilli
- 2 cups chopped fresh kale, chopped and stem removed
- ¼ cup to ½ cup gluten free bread crumbs (optional)
- 1/4-1/2 cup parmesan (optional)
Preheat the oven to 350F.
In a medium saucepan, heat oil. Add onions and cook until onions are translucent. Add sweet potatoes, garlic, broth, coconut milk and curry powder. Cover and simmer until potatoes are cooked and soft, about 15-20 minutes, stirring occasionally.