Ingredients
16 ounces (4 cups) whole-wheat elbow macaroni noodles
2 medium sweet potatoes (about 12 ounces each)
4 cups of nonfat milk
4 tablespoons of all-purpose flour
2 small cloves of garlic, minced
2 1/2 cups of sharp shredded Cheddar cheese
2 tablespoons of Dijon mustard
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1 cup of frozen peas, thawed
6 tablespoons of coarse dry whole-wheat breadcrumbs
2 teaspoons of extra-virgin olive oil
To Make
Place the rack in your oven to the upper third, about 4 inches from the broiler. Preheat the broiler. Coat a 4-quart broiler-safe baking dish with cooking spray and set it aside.
Follow the instructions on the noodle package and cook the noodles until they are just tender. This will take about 7 to 9 minutes. Drain the noodles and set them aside. Prick the sweet potatoes with a fork and then microwave them on high until they are tender all the way to the center of the potato. This will take about 7 to 10 minutes.
In a large saucepan, whisk the milk, flour and garlic. Turn the burner on medium and whisk the mixture until it is steaming and hot but has not begun to boil. Remove it from the heat.
When you can safely handle the sweet potato, cut them open and scoop out the fleshy insides. Place the potato into the steaming milk. Puree the mixture either with an immersion blender or in a blender. Return the mixture to the pot, being careful to avoid injury.
Add the cheese, mustard and seasonings and stir until the cheese has melted. Add the pasta and peas and toss to coat the noodles evenly. Place the mixture into the prepared baking dish. In a small bowl, combine the breadcrumbs and oil. Sprinkle these over the top of the pasta. Place the baking dish on the upper rack under the broiler for 1 to 2 minutes or until the top is lightly browned.
Makes 8 servings.
