Spiralized Sweet Potato Macaroni and Cheese
Put a lighter twist on your comfort food favorites by replacing some of the ingredients with healthy substitutions. Here, we use a spiralizer to create ribbons of sweet potatoes that replace some of the pasta in an old-fashioned macaroni and cheese.
- 1 lb. (500 g) dried macaroni
- 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 yellow onion, diced
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1 cup (8 fl. oz./250 ml) milk
- 1 cup (8 fl. oz./250 ml) half-and-half
- 1/2 tsp. ground nutmeg
- Kosher salt and freshly ground pepper
- 1 1/2 cups (6 oz./180 g) grated cheddar cheese
- 1 1/2 cups (6 oz./180 g) grated Gruyére cheese
- 2 sweet potatoes, peeled and spiralized using the chipper blade
- 1 cup (4 oz./125 g) dried bread crumbs
- 1 Tbs. chopped fresh sage
Preheat an oven to 375°F (190°C).
Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with 2 Tbs. of the olive oil and stir well.
Return the saucepan to medium-high heat and add the butter. When the butter is melted, add the onion and sauté until very tender and golden brown, about 5 minutes. Sprinkle the flour over the onions and cook, stirring well, until the flour is thoroughly incorporated, about 1 minute. Stir in the milk, half-and-half and nutmeg, and season with salt and pepper. Simmer, whisking frequently to eliminate any lumps, for 5 minutes. Remove from the heat. Add the cheeses a handful at a time and stirring after each addition, until the cheese is melted. Stir in the pasta and the sweet potatoes until combined.
Transfer the mixture to a large baking dish, or divide among 6 to 8 individual cocottes. In a small bowl, stir together the bread crumbs, the remaining 2 Tbs. olive oil and the sage. Sprinkle the mixture evenly over the pasta.
Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6 to 8.
Williams Sonoma Test Kitchen