Creamy Mac & Cheese

By Jenny & Rosie with Carla Duorno

Serves 4-6

For Cheese Sauce:

½ lb (227 g) Sweet potatoes, carrots, or squash, peeled and diced

¼ Cup (60 mL) Butter

¼ Cup (60 mL) All-purpose flour

2 Cups (500 mL) Milk

2 Tbsp (30 mL) Grated parmesan or asiago cheese

2 Cups (300 g) Grated cheddar cheese

½ tsp (2 mL) Salt

¼ tsp (2 mL) Dry mustard

For Macaroni:

1 package (375 g) Whole wheat macaroni

2 tsp (10 mL) Salt

Note: Wash all produce well.

Place the sweet potatoes, carrot or squash in a large pot and add enough water to cover. Bring to a boil, then reduce heat to low and simmer until tender, 10-15 minutes. Drain, then purée in a blender or food processor. Set aside.
To make the sauce, melt the butter over medium-low heat in a heavy saucepan. Whisk in the flour and cook for a minute. Slowly add the milk, whisking constantly to avoid lumps. Continue to whisk frequently as the mixture thickens and begins to bubble, 5-10 minutes. Remove from heat.
Sprinkle in the cheeses, salt and optional mustard powder and whisk to combine. Whisk in the mashed sweet potatoes, carrots or squash if using. Taste and adjust salt if necessary. If the sauce seems too thick, thin with water or a little milk.
Meanwhile, bring a large pot of water to a boil. Add the macaroni and salt and boil until the macaroni is tender, about 10 minutes. Drain the macaroni, return to the cooking pot and pour in the cheese sauce.
Stir to combine. The sauce and macaroni could also be served separately.

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