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Sweet Potato Macaroni

Sweet Potato Macaroni
YIELDS
6 servings

This dish is a version of traditional macaroni and cheese — I have snuck in some fruits and veggies that should get by the most discerning palate. It has been kid-tested—and they loved it. They even asked for seconds . . .

Recipe from “Scared Wheatless”, copyright © 2015 by Mary Jo Eustace. Whitecap Books.

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Ingredients

4
cups (1 L) dried gluten-free macaroni
3
Tbsp (45 mL) butter
½
cup (125 mL) finely chopped celery
1
cup (250 mL) cubed apple (tart, like Granny Smith)
1
cup (250 mL) chopped onions
Salt and pepper, to taste
2 ½
sweet potatoes
¾
cup (185 mL) half-and-half cream
1
cup (250 mL) gluten-free chicken or veggie stock
1
cup (250 mL) freshly grated Parmesan cheese, plus extra for garnish
1
cup (250 mL) freshly grated raw sharp Cheddar or Gruyere cheese
½
cup (125 mL) chopped fresh parsley
½
tsp (2.5 mL) ground nutmeg
½
cup (125 mL) chopped pistachios
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Directions

Notes

Why not try . . .Pumpkin or butternut squash instead of the sweet potato? You could also use Arborio rice as your base, or to make it lower fat, use more stock and cream.

Step 1

Cook pasta in a large pot of boiling, salted water, until al dente (check instructions on package). Drain and set aside.

Step 2

Cut sweet potatoes into 1-inch (2.5 cm) cubes and cook them in boiling salted water until soft. This should yield approx. 2 cups (500 mL) cubed potatoes.

Step 3

In a medium pan, sauté in butter the celery, apple, and onions until soft,about 3 to 5 minutes. Salt and pepper to taste. Add the sweet potato and sauté for another 1 to 2 minutes.

Step 4

In a large bowl, combine the pasta, the sweet potato mixture, cream,stock, Parmesan cheese, cheddar or Gruyere, parsley, ground nutmeg,and salt and pepper. Mix well.

Step 5

In a medium greased baking dish, spread the mixture evenly. Sprinkle the pistachios on top and bake at 385°F (195°C) for 25 to 30 minutes until everything is melted and bubbly. Top with extra Parmesan.

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