Healthy Mac and Cheese - Finding Joy in My Kitchen
1 lb. pasta
8 oz mushrooms, sliced
1 C sweet potato puree
2 tsp. minced onion
2 garlic cloves, minced
2 C chicken broth
1 T corn starch
1/2 C whipping cream
1/4 C Parmesan cheese
salt and pepper, to taste
Bring pasta to a boil and cook according to package directions. Drain.
Start the mac and cheese by sauteeing the sliced mushrooms in a large skillet. Add garlic as the mushrooms begin to release their liquids. Cook until liquids are evaporated.
Then, stir in the chicken broth, onion and salt and pepper, to taste.
Next, blend in the sweet potato puree. Simmer for a few minutes.
Combine corn starch and whipping cream together in a mixing cup and stir until blended.
Slowly stir in the cornstarch mixture into the skillet. Heat until thickened; about 5 minutes.
Then, remove from the heat.
Stir in the pasta and Parmesan cheese.