Crispy bits of Mexican chorizo (fresh, crumbly sausagenot to be confused with Spanish chorizo) create a delicious topping for this sweet-spicy take on mac and cheese. There's a fair amount of heat here, so if you prefer mild food, use even less chipotle.
- 3 medium sweet potatoes (about 2 pounds)
- 1 cup fat-free milk
- 1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
- 8 ounces uncooked whole-wheat macaroni or penne pasta
- 1 tablespoon olive oil
- 6 ounces fresh Mexican chorizo, casings removed
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
Total: 1 Hour, 32 Minutes
- 1. Preheat oven to 425°.
- 2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
- 3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
- 4. Preheat broiler to high.
- 5. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.
- Calories: 456
- Fat: 15.5g
- Saturated fat: 6.2g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 1.4g
- Protein: 18.6g
- Carbohydrate: 63.2g
- Fiber: 8.8g
- Cholesterol: 32mg
- Iron: 3.1mg
- Sodium: 589mg
- Calcium: 235mg