Serves 6 (1 serving = 1 ¼ cups macaroni and cheese)
½ lb. cooked elbow macaroni (about 7 cups)
2 ½ cups 2 % milk
¼ cup flour
2 teaspoons mustard powder
¾ teaspoon salt, divided
½ teaspoon cayenne pepper, divided
4 Dr. Praeger’s Sweet Potato Pancakes, defrosted, uncooked and crumbled
6 oz. (1 ½ cups) grated reduced-fat cheddar cheese
3 oz. (¾ cup) grated reduced-fat Swiss or Gruyere cheese
1 cup whole-grain bread crumbs
2 tablespoons olive oil
1. Spray a 9-inch glass baking dish with cooking spray and set aside.
2. Preheat oven to 350°F.
3. Combine milk, flour, mustard powder, half of cayenne pepper and half of salt in a 4-quart saucepan and whisk until flour is dissolved. Bring to a boil then reduce heat to a simmer and whisk, stirring, until mixture thickens, about 5 minutes.
4. Add Dr. Praeger’s Sweet Potato Pancakes to mixture and whisk until smooth. Add cheese and stir until melted and mixture has thickened, 1 to 2 minutes.
5. Add pasta to cheese mixture and stir to combine; put into reserved baking dish.
6. Combine bread crumbs, olive oil, and remaining salt and cayenne pepper; sprinkle mixture evenly over pasta.
7. Bake until bread crumbs are browned and pasta is bubbling, 45 to 50 minutes.