Not My Most Successful Dinner

A couple of months ago, I found a ‘healthy’ mac n’ cheese recipe.  I was skeptical, but I decided to try it.  It turned out really tasty.  The only problem was that in order for it to be ‘healthy’, I needed to eat only 1 serving.  This is always tough with delicious cheesy recipes!  Ever since then, I get these cravings for mac n’ cheese (and not the stuff that comes in the blue box), so last weekend, I headed into the kitchen for some fancy mac n’ cheese.  I came across this recipe for Sweet Potato and Brie Mac & Cheese on another blog site.  Since I have been all about sweet potatoes lately, it was the perfect fit.  I must say it was not my most successful evening in the kitchen.

The sweet potato puree was easy to make.  I stuck 2 sweet potatoes in the oven in the afternoon.  I baked them at 400 degrees for a little under an hour.  Then, I let them cool and used my immersion want to make the puree. I think I got a little over 1 cup of puree, possibly more.

However, when it came to making the pasta, I realized I only had 5 oz of whole wheat pasta (by combining what was left in my pantry).  The recipe calls for 8 oz.  I considered adding a little whole wheat spaghetti, but I figured two pastas were enough. Instead,  I tried to decrease my amounts of milk and cheese to compensate…key word ‘TRIED’!

I used 3/4 cups milk combined with 1 full cup of sweet potato puree.  Whisk and bring to a boil.  Then whisk in the 3 cheeses.  I also slightly decreased the amount of  each cheese to try to adjust the recipe to the pasta.

The mixture looks good, but a little thick.  I stirred in the nutmeg and the noodles.  Then it was time for a taste…

Although the taste was good, especially the sweet potatoes and nutmeg, the texture was all wrong.  There was too much sweet potato compared with the cheese and I definitely didn’t have enough noodles. The BOY tried it and was not amused!  He picked up on the sweet potatoes right away!  Like I said, I liked the taste, but the texture was off.  I moved it to the fridge and took it for lunch the next day.  After sitting for a day, the flavors mixed better and the texture smoothed out a bit.  Not sure why, but I was definitely happier with my meal day two.

I will definitely try this recipe again when the next craving hits (AND the Butternut Squash Mac & Cheese that I just found from Rachael Ray) BUT with the correct amount of noodles next time!

Just an FYI, the pictures on the original site are much prettier, but hey…I’m working on my photo skills.

Enjoy some Mac & Cheese today!

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