Some days you just need a little pasta and then days like today you just need Mac and Cheese. Am I right? This is the perfect lightened up Mac & Cheese that is full of fiber from the sweet potato and only uses a half a cup of cheese for 12 oz. of pasta in the entire recipe! It is rich, creamy, and indulgent with the addition of beer, but you could easily swap that out for more milk if you like!
1 cup roasted OR peeled & boiled medium sweet potato
3/4 cup almond milk (or milk of your choice)
1/4 cup beer preferably a pale lager such as Corona or Heinekin (or sub 1/4 cup milk)
1 t dijon mustard
1 T butter
1/2 cup grated cheese
1 t paprika
1/4 t cayenne pepper (optional)
12 oz. Pasta of your choice (I use either Whole Wheat or Lentil Pasta)
Either roast sweet potato in the oven at 400F for 45-50 minutes or you can peel, cut into cubes and boil in pan over medium heat until tender. If roasting, let sweet potato cool slightly and peel off skin.
Place the first 4 ingredients in a food processor or blender and blend until smooth. Pour into a pan with the remaining ingredients and bring to a boil for a few minutes, stirring to incorporate the cheese and butter. This will also burn off the alcohol in the beer so that it is safe to serve to children (if you are doing so).
Cook pasta according to package directions and drain. Add the sauce to the pasta and stir to coat. Enjoy!