Spiralized Sweet Potato Mac & Cheese

Now I've spiralized a sweet potato! The cheese sauce for this is almost just like the sauce in my Spaghetti Squash Mac & Cheese. So delicious and creamy! When you spiralize the sweet potato, your supposed to cut halfway through it with a knife. That will give you larger half moon shapes. Then you can cut it once more to make it more macaroni-like.

Fun fact about these: I spiralized the sweet potato over the weekend, then froze the "noodles" ... after researching spiralized food in advance and the best way to store it. Great texture!

There is a whole blog about spiralizing - Inspiralized. Super awesome, check it out!

I made this a second time, and used a different blade on my spiralizer. More spaghetti-like!

2 large sweet potatoes, peeled, Blade B
4 tbsp light butter
2 tbsp flour
2/3 c skim milk
1/2 c grated sharp cheddar cheese (2%)
1/2 c grated parmesan cheese

Take your spiralized sweet potato noodles and cut with a scissor, if they are not in half-moon shape. Set aside.

In a large skillet, coat with cooking spray and add in the sweet potato noodles. Cook, tossing frequently, until cooked, for 5-7 minutes. When done, set aside.

In a large saucepan, add in the butter and let melt. Once melted, add in the flour and whisk together until flour absorbs butter and becomes thick. Then, add in the milk and whisk together constantly until mixture thickens.

Once the mixture thickens, add in the sweet potato noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!

Original recipe found here.