Mac ‘n Sweet Potato Cheesy Sauce

FROM THE NOSHER.COM

Ingredients

1/2 lb mini shells, tubetini or elbow macaroni

1 Tbsp butter

1 Tbsp flour

1/4 cup milk

1/2 cup pureed sweet potato

1/4 cup greek yogurt

1/2 cup shredded cheddar or gruyere cheese

1/4 tsp nutmeg

reserved pasta cooking water

salt and pepper to taste

Directions

Bring a large pot of water to a boil. Add pasta and cook as directed, around 8-9 minutes.

Meanwhile, melt 1 Tbsp butter in medium saucepan over low-medium heat. When butter is foamy and almost completely melted, add 1 Tbsp flour and whisk around 2 minutes, to ensure the flour is cooked. Add milk, yogurt and sweet potato puree one at a time, whisking in between to ensure mixture is smooth.

Add 2-3 Tbsp of pasta cooking water and whisk some more.

Add cheese and whisk until completely melted and sauce is smooth once again.

At this point you can leave the sauce as is, or add a few more Tbsp of the pasta cooking water depending on how thick you prefer your mac ‘n cheese.

Add nutmeg, salt and pepper to taste.