After Thanksgiving my favorite leftovers is the plain ol' fashioned fixens sandwich. Just pile the mashed potatoes, stuffing, turkey, homemade cranberry sauce, and gravy on toasted potato bread and I am a happy girl. I contributed a few things to Thanksgiving including Ina Garten's sausage and herb stuffing, and homemade cranberry sauce. I also made spinach dip (based on Alton Brown's recipe but I cut back on fatty ingredients and put in some Greek yogurt). I also made stuffed mushrooms thanks to a recipe from Rachael Ray. They were delish.
After Thanksgiving and polishing off 3 sandwiches each, we had some sweet potatoes left, corn muffins, turkey and lots of cheese. What to do?
This. I found this sweet potato mac and cheese online and made the adjustments. It was SUPER good. And it came from a healthy food website. You can see I did not have all the ingredients and added one leftover corn muffin and parm topping and baked it.
Sweet Potato and Brie Mac & Cheese (I did not use brie I didn't have it, added a half cup more the amount of Cheddar and added a 1/4 cup of parmesan also on the top before baking in oven added crumbled corn muffins and parm on top with butter.)
- 8 oz uncooked macaroni or other pasta, preferably whole wheat or whole wheat blend pasta
- 1 cup sweet potato puree (bake a few sweet potatoes at 400°F for 1 hour, or until soft; puree flesh until smooth; measure out 1 cup)
- 1 cup milk (skim or 1%)
- 2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese
- 1 cup freshly grated 50% reduced fat sharp cheddar cheese *added a half cup of not so sharp cheddar
- 1/2 cup good-quality double cream brie cheese, rind removed, cut into cubes *didn't use
- tiny pinch of ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- added parmesan cheese
- Cook pasta according to package directions (I actually prefer to cook my pasta a minute or two less than the lowest cooking time on the package for al dente pasta); drain.
- Meanwhile, whisk together and heat sweet potato puree and milk in a medium saucepan over medium heat until just starting to simmer.
- Reduce stove heat to low. Whisk in cheeses until fully melted.
- Stir in nutmeg. Season with salt and pepper.
- Stir drained pasta into the sweet potato-cheese sauce and mix until thoroughly combined.
- At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.* I instead baked it in the oven - Billy liked this, this makes it less cheesey and soupy and a little more potatoey. I liked the gooey cheese but Billy ate it better baked.
- I addded in a cup of frozen peas and stirred them in
- Baked at 350 for 20-25 minutes with a topping of crumbled corn muffins and parm cheese and pats of margarine.
- Serve with an extra dusting of nutmeg, if desired.
Happy Thanksgiving and Keep on Tri'n!