Healthy Macaroni and Cheese

Here is one of Kristy Harvey's favorite recipes from Tosca Reno’s book, Eat-Clean Diet for Families and Kids:

Healthy Mac and Cheese, Believe It!
Yield: 9 cups
Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients:
2 T olive oil
2 T whole wheat flour
¾ cup cooked, mashed sweet potato or regular potato
¾ cup low fat milk (heated until just warm)
1 cup yogurt cheese
2 T parmesan cheese
Sea salt
Freshly ground black pepper
¾ pound whole-grain noodles

Preparation:

1. Cook macaroni noodles according to instructions on package. Drain and set aside.
2. Meanwhile, heat olive oil over medium heat in a medium skillet. Add flour. Using a wire whisk, make a paste (called a roux). Don’t let the roux burn. Add the warm milk gradually, whisking all the while until you see the sauce begin to thicken. Add the mashed sweet or regular potato. Keep stirring.
3. Now add the grated parmesan cheese, yogurt cheese, sea salt and pepper. Your sauce should look smooth. When that mixture is nicely heated through, add the drained, cooked noodles. Stir to coat the noodles. Serve piping hot.