Sweet Potato and Brie Mac & Cheese

• 8 ounces, weight Uncooked Macaroni Or Other Pasta, Preferably Whole Wheat Or Blend
• 1 cup Sweet Potato Puree
• 1 cup 1% Low-fat Milk
• 1 cup Freshly Grated Reduced Fat Sharp Cheddar Cheese
• 4 Tablespoons Neufchatel Cream Cheese
• 1/2 cups Double Cream Brie Cheese, Rind Removed And Cut Into Cubes
• 18 teaspoons Ground Nutmeg
• 1/4 teaspoons Kosher Salt, Or To Taste
• 1/4 teaspoons Freshly Ground Black Pepper, Or To Taste

1. Cook pasta according to package directions (I actually prefer to cook my pasta a minute or two less than the lowest cooking time on the package for al dente pasta); drain.
2. Meanwhile, whisk together and heat sweet potato puree and milk in a medium saucepan over medium heat until just starting to simmer.
3. Reduce stove heat to low.
4. Whisk in cheeses until fully melted.
5. Stir in nutmeg.
6. Season with salt and pepper.
7. Stir drained pasta into the sweet potato-cheese sauce and mix until thoroughly combined.
8. At this point, the mac and cheese might appear a bit soupy.
9. If this is the case, let the mixture sit off the heat for a few minutes.
10. The cheese sauce will firm up as it slightly cools.
11. Serve with an extra dusting of nutmeg, if desired.

macaroni, milk, cheddar cheese, cream cheese, double cream, ground nutmeg, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/sweet-potato-and-brie-mac-cheese/ (may not work)