Recipe courtesy of Paula Jones of bell’ alimento.
8 ounces dry Whole Wheat Pasta, cook according to package directions
3 ounces grated Cheddar Cheese
3 ounces shredded Mozzarella Cheese
3 ounces grated Parmesan or Pecorino Romano Cheese
½ cup roasted Sweet Potato (about 1 large sweet potato, cut into 2" pieces)
1 Pear, cut into pieces
½ cup fat free Sour Cream
A few pinches Pumpkin Pie Spice
A few pinches ground Cinnamon
Garlic Salt to taste
Ground Black Pepper
Grated Parmesan or Pecorino Romano Cheese for serving
Directions for Roasted Sweet Potato & Pear:
1. Pre-heat oven to 400 F with the rack in the middle. Toss pear and sweet potatoes with olive oil and a sprinkle of garlic salt. Roast for about 40-50 minutes until softened. Let cool a bit and remove skin from the sweet potato.
Directions for Sweet Potato Mac 'n Cheese:
1. Cook pasta. Drain and set aside. Pre heat oven to a low broil. Combine cheddar cheese, sweet potato, sour cream and spices and blend in a food processor until well combined. Heat a nonstick, oven safe pan over medium high heat with a splash of olive oil. Add pasta to a pan and toss with oil. Add sweet potato mixture to the pasta. Combine well. Heat for a few minutes until the cheese melts. Season with garlic salt and pepper to taste.
2. Top pasta with mozzarella and broil for about 5 minutes until mozzarella cheese is melted and slightly brown on top.
3. Serve with parmesan cheese and a dollop of sour cream.