It’s the type of week where I tend to take the extra time in my morning and stayed snuggled under the blankets for a few extra minutes. When I do get out of bed, I throw a record on the minute I get out of bed (rotating between Fleet Foxes, Iron and Wine, Miles Davis, and Berlioz). I savor the moment the fresh morning air hits my lungs and I drink one too many cups of coffee through out the day.
It’s the type of week where I make large dishes of comfort food all for myself.
Ever since making the butternut squash mac and cheese, I’ve become a real fan of pureeing veggies and mixing them in with the cheese. While the vegetable doesn’t always add a lot of flavor, it adds an extra layer of creaminess (and a lovely bright orange color!)
Perfect comfort food if you ask me.
- 1 medium sweet potato
- 3 cups whole wheat pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cloves garlic, minced
- 1 1/2 cup milk
- 3/4 cup mozzarella cheese
- 3/4 cup asiago cheese
- 1/2 cup parmesan cheese
- 2 handfuls spinach
- Peel and cube sweet potato. Bring a pot of water to a boil, add sweet potato, and cook until tender, 8-12 minutes. Drain and let cool slightly. Place cooked sweet potato in a food processor with 1/4 cup of milk. Pulse until smooth and set aside.
- Bring a pot of water to a boil again and cook pasta for 5-6 minutes. Pasta should still be al dente (and not overcooked!) Drain and set aside.
- Mix together cheese and set aside.
- Preheat oven to 400˚.
- In a sauce pan, melt butter and add garlic, cooking for 1 minute. Whisk in flour and let cook for another 1-2 minutes to cook out flour taste. Whisk in 1 1/4 cup of milk and cook until mixture begins to thicken. Whisk in sweet potato puree and continue to cook until hot. Remove from heat and add 1 1/2 cups of cheese mixture.
- In a large casserole dish, add pasta, spinach, and cheese sauce. Toss until spinach is slightly wilted and cheese is mixture in. Sprinkle remaining cheese on top. Bake for 25-35 minutes- cheese on top should be browning.