Cheddar-Stuffed Sweet Potato BBQ Meatloaf

INGREDIENTS

• For the pasta:
• 8 ounces (2 cups) gemelli pasta* (or any pasta of choice)
• For the brussels sprouts:
• 1 tablespoon olive oil
• 1 pound brussels sprouts, halved and any outer yellow leaves removed
• ½ teaspoon garlic powder
• Freshly ground salt and pepper
• For the cheddar cheese sauce:
• 2 tablespoons butter or ghee
• ¼ cup whole wheat pastry flour* (or regular flour or all purpose GF flour)
• 2 cups unsweetened almond or cashew milk (can also use regular milk)
• 6 oz cheddar cheese (about 1 ½ cups shredded cheddar cheese)**
• 2 cloves garlic, minced
• Freshly ground salt and pepper, to taste
• For topping:
• 2 oz cheddar cheese (about ½ cup shredded cheddar cheese)
• Parsley, for garnishing

INSTRUCTIONS

1. First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
2. While the noodles are boiling, cook the brussels sprouts: In a large oven safe skillet or pot, add in olive oil. Once hot, add in brussels sprouts and sprinkle garlic powder on top, then season with salt and pepper. Stir frequently and cook until brussels begin to turn slightly golden brown, about 3-5 minutes. Once nice and golden, transfer to a large bowl and set aside.
3. In the same skillet or pot, make a slurry: add butter and garlic. Once butter is melted, whisk in the flour and cook for 30 seconds until a paste forms. Slowly add in cashew/almondmilk (or regular milk), whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often, until the sauce thickens up similar to a gravy.
4. Next add in 6 ounce cheese and stir until cheese is completely melted. Finally, fold in cooked noodles and brussels sprouts. Taste and add additional salt and pepper, if it needs it. Top with additional 2 ounces shredded cheddar. At this point you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove from heat and place under the oven broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Serves 6. Top with a little freshly ground black pepper, and parsley if you’d like.

NOTES

To make gluten free: Feel free to use a gluten free pasta. My favorite is Banza.