Yesterday was National Cheese Lovers Day! I know, there’s a day for everything, but this is definitely a day I can get behind. Cheese has been both an enemy and an ally. One the one hand, it is a great source of calcium and protein, and contains high amounts of vitamins. On the other hand, cheese is high in saturated fat and high in calories, which isn’t so great. However, there are ways you can eat cheese and not compromise your diet or healthy eating plan. Try this sweet potato and spinach mac and cheese, it’s easy to make, takes little time in the oven and it’s better for you than your standard macaroni cheese. Happy Cheese Day!
- 1 medium sweet potato, peeled and chopped
- 1¾ cups Silk Unsweetened Original Almondmilk
- 1 cup grated sharp cheddar cheese
- 1 cup grated Jarlsberg cheese
- ½ pound elbow pasta
- 1½ tablespoons butter
- 2 tablespoons flour
- 1 large clove garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon freshly grated nutmeg
- salt and pepper
- 2 cups baby spinach
- Place the potatoes in a small sauce pot and cover with water. Bring to a boil and simmer until fork tender, about 10 minutes. Drain, place the potatoes in a food processor with ¼ cup of the almond milk and process until smooth. Transfer to a bowl and set aside.
- Bring a large pot of water to a boil.
- Once boiling, add the pasta and cook according to package directions until al dente.
- Meanwhile, over medium heat, melt the butter with the garlic and red pepper flakes in another large pot.
- Once melted, add the flour, stir and cook for about 1 minute.
- Add the remaining almond milk and whisk continuously until thickened, about 3-4 minutes.
- Add the sweet potato puree to the milk and stir until combined.
- Add the nutmeg and salt and pepper to taste.
- Stir in the cheese and spinach until the cheese melts and the spinach wilts.
- Drain the pasta and transfer it to the pot with the cheese mixture. Stir until fully coated and serve immediately.
Recipe and image from here