Lightened up Macaroni and Cheese Image

Lightened up Macaroni and Cheese

Lightened Up - "The More Cheddar the Better"

Prep Time
Cook Time


  • 1 1/4 lb sweet potatoes (approx 4 cups)
  • 2 1/2 c small cauliflower florets (steamed for 5mins)
  • 4 tablespoons unsalted butter
  • 3 tablespoons plain flour
  • 2 c full fat milk
  • 1 teaspoon english mustard (or dijon)
  • ¼ teaspoon paprika (plus another 1/4 te to sprinkle on top)
  • 1/2 cup feta cheese
  • 2 c shredded aged cheddar (plus 1/4 cup to sprinkle on top)
  • 1/3 cup almond flour (or as needed – depends on dish size)
  • salt (to taste)
  • pepper (to taste)


  1. Cook the potatoes: Preheat oven to 400 F
  2. Boil salted water in a large pan with lid.
  3. Peel sweet potatoes, cut in 1inch rectangle pieces. Boil for 10mins. Strain.
  4. Toss in a bowl to fluff them up a little and break down some some of the sides
  5. Make the cheese sauce: Warm the milk in a small saucepan - do not let boil.
  6. Melt the butter in medium sauce pan -whisk in the flour. Continue whisking for 1-2 mins to thicken, and then slowly whisk in heated milk. Continue whisking for 2 mins to allow to thicken.
  7. Remove from heat and whisk in mustard, paprika, and cheddar cheese.
  8. Build the dish: Crumble the feta cheese and mix with the sweet potatoes.
  9. Toss in the steamed cauliflower and combine. Fold in the white sauce. Use the sweet potato cooking water if needed to loosen things up. Check seasoning and add salt and pepper as needed.
  10. Place the whole mix in square 2 inch deep oven dish. Sprinkle remaining cheddar on top, dust with paprika and almond flour.
  11. Bake for 30mins.