Spiralized Gluten-Free Sweet Potato Mac and Cheese

Directions

1. Preheat oven to 375°F (190°C).
2. Spray a nonstick skillet with cooking spray and set over medium-high heat. Sauté sweet potato noodles in hot pan until softened, for 8 to 10 minutes. Remove from heat.
3. Make a roux by melting the butter in a large saucepan over medium-high heat. Stir in coconut flour into butter until it’s thick and fragrant, for 30 seconds. 
4. Slowly pour milk into butter mixture, whisking constantly. Cook over medium heat, stirring often, until the mixture thickens (if mixture doesn't thicken, make a slurry using cornstarch and water and whisk into milk mixture), for 5 minutes. Remove from heat.
5. Stir nutmeg, cayenne pepper, salt, and ground black pepper into mixture. Stir in 2 1/4 cups Cheddar cheese and 1 cup Gruyere cheese until the sauce is well combined and cheese is melted. 
6. Add sweet potato noodles to cheese sauce; stir to combine. Pour into a glass or ceramic baking dish and sprinkle remaining Cheddar and Gruyere cheeses on top. 
7. Bake in the preheated oven until potatoes are tender and cheese is bubbling, for 30 minutes.
8. Remove from the oven and serve.