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