Sweet Potato Mac and Cheese

Change up your homemade mac and cheese and sneak in some extra veggies!

Ingredients:

• 1/2 pound cooked elbow macaroni (about 7 cups); consider using whole wheat for an even healthier option
• 2 1/2 cups 2% milk
• 1/4 cup flour
• 2 teaspoons mustard powder, divided
• 1/2 teaspoon cayenne pepper, divided
• 3/4 teaspoon salt, divided
• 4 Dr. Praeger’s Sweet Potato Pancakes, defrosted, uncooked and crumbled
• 6 ounces (1 1/2 cups) grated reduced-fat cheddar cheese
• 3 ounces (3/4 cup) grated reduced-fat Swiss or Gruyere cheese
• 1 cup whole grain bread crumbs
• 2 tablespoons olive oil

Directions:

1. Spray 9-inch glass baking dish with cooking spray; set aside. Preheat oven to 350°F.
2. Combine milk, flour, mustard powder, half of cayenne pepper and half of salt in 4-quart saucepan; whisk until flour is dissolved.
3. Bring to a boil, then reduce heat to simmer. Whisk, stirring until mixture thickens, about 5 minutes.
4. Add sweet potato pancakes to mixture; whisk until smooth. Add cheese; stir until melted and mixture has thickened, about 1 to 2 minutes.
5. Add pasta to cheese mixture. Stir to combine; pour into reserved baking dish.
6. Combine bread crumbs, olive oil and remaining salt and cayenne pepper; sprinkle mixture evenly over pasta.
7. Bake until bread crumbs are browned and pasta is bubbling, 45 to 50 minutes.

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