Ingredients

The following ingredients have 8 Servings
  • 1 pounds sweet potato
  • 13 ounces whole wheat elbow-shaped pasta
  • 1 tablespoon + 1 teaspoon olive oil (divided)
  • 1/2 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 2 tablespoons chopped fresh sage
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 2 1/4 cups skim milk
  • 6 ounces sharp white cheddar cheese (grated)
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/3 cup panko breadcrumbs (preferably whole wheat)
  • 3 tablespoon grated Parmesan cheese

Instruction

  • Preheat the oven to 375 degrees F. Lightly coat a 11- by 7-inch baking dish with cooking spray.
  • Pierce the sweet potato all over with a fork. Cook in a microwave until the sweet potato is very tender, about 5 minutes per side.
  • Cut the sweet potato in half lengthwise and, when cool enough to handle, scoop the flesh into a shallow dish. With the back of a fork, mash the sweet potato until well-mashed and almost smooth.
  • In a large nonstick saucepan, cook the elbow pasta about 2 minutes less than package directions. Drain and rinse with cold water.
  • In the same saucepan, heat 1 teaspoon olive oil over medium heat. Add the onion and cook until the onion is tender, 4 to 5 minutes. Add the garlic and sage and cook for 1 minute.
  • Stir in the flour and cook, stirring, for 2 minutes.
  • While whisking, gradually pour the vegetable broth and skim milk into the flour mixture. Bring the mixture to a simmer and continue to whisk until the mixture thickens, about 5 minutes.
  • Stir in the mashed sweet potato, grated cheddar cheese, Dijon mustard, nutmeg, salt and pepper. Heat, stirring, until the cheese is melted.
  • Add the cooked pasta to the cheese sauce and stir until well combined. Transfer to the prepared baking dish.
  • In a small bowl stir together the panko breadcrumbs and Parmesan cheese. Sprinkle the mixture over the top of the macaroni and cheese.
  • Bake until the casserole is bubbling, about 20 minutes. Place the casserole under the broiler for 1 minute, or until the breadcrumbs are golden brown. Watch carefully so that the breadcrumbs don't burn. Serve.