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Sweet Potato Mac and Cheese

Makes: 8 servings
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients

  • 1 medium sweet potato
  • 3 cups elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 1/4 cups shredded cheddar cheese
  • 1/4 cup parmesan cheese, plus more for garnish
  • salt and pepper
  • 1 cup frozen peas optional

Instructions

  • To bake the sweet potato: Preheat the oven to 400. Wash and dry the sweet potato. Wrap the sweet potato with aluminium foil and pierce with a fork. Place the potato on a baking sheet and bake for 35- 40 minutes. Remove potato from oven and check to be sure it's fork tender. Allow it to cool a bit and then remove the skin. Mash until smooth with a potato masher.
    To Microwave the sweet potato: Wash and dry the sweet potato. PIerce it in a few spots with a fork. Place the sweet potato on a paper towel-lined plate. Microwave on high for 3 minutes. Turn the plate and repeat. Check to make sure it's fork tender. Allow it to cool a bit and then remove the skin. Mash until smooth with a potato masher.
  • Cook the pasta according to package directions. If you want to add the peas, in the last 2 minutes of the pasta's cooking time, add the frozen peas. Drain the pasta (and peas). Stir in 1 tbsp of olive oil and set aside.
  • In a large sauce pan over medium heat, add the butter. When it foams, add the flour and whisk until combined. Allow it to cook for a minute.
  • Add the milk slowly, stirring continually to eliminate lumps. Stir until it thickens, when it clings to the back of the spoon.
  • Turn off the heat and add the cheese. Stir until they melt.
  • Add the sweet potato puree and stir until combined.
  • Taste and season with salt and pepper
  • Serve with an extra sprinkle of parmesan cheese.