Sweet Potato Mac and Cheese
Sweet Potato Mac and Cheese
Ingredients
For the Pasta
- 12 ounces elbow macaroni
- 1 tablespoon salt, for pasta water
For the Sweet Potato Cheese Sauce
- 1 1/2 pounds sweet potato, peeled and diced (about 2 medium)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Place the diced sweet potato in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until very tender when pierced with a fork. Drain well and mash with a fork or potato masher until smooth. Alternatively, blend in a food processor until pureed.
⏱️ 15 min
- 3
While the sweet potato cooks, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse briefly with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 4
In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat until the sauce thickens, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese, grated Parmesan cheese, sweet potato puree, garlic powder, onion powder, dry mustard powder, smoked paprika, 1 teaspoon of salt, and black pepper. Stir until all the cheese is melted and the sauce is smooth and well combined.
⏱️ 3 min
- 7
Add the cooked macaroni to the sweet potato cheese sauce and stir gently until the pasta is evenly coated.
⏱️ 1 min
- 8
Pour the macaroni and cheese mixture into the prepared 9x13 inch baking dish.
⏱️ 1 min
- 9
In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted unsalted butter. Sprinkle this mixture evenly over the top of the mac and cheese in the baking dish.
⏱️ 1 min
- 10
Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy. Let stand for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Mac and Cheese
Ingredients
For the Pasta
- 12 ounces elbow macaroni
- 1 tablespoon salt, for pasta water
For the Sweet Potato Cheese Sauce
- 1 1/2 pounds sweet potato, peeled and diced (about 2 medium)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Place the diced sweet potato in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until very tender when pierced with a fork. Drain well and mash with a fork or potato masher until smooth. Alternatively, blend in a food processor until pureed.
⏱️ 15 min - 3
While the sweet potato cooks, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse briefly with cold water to prevent sticking. Set aside.
⏱️ 10 min - 4
In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat until the sauce thickens, about 3-5 minutes.
⏱️ 5 min - 6
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese, grated Parmesan cheese, sweet potato puree, garlic powder, onion powder, dry mustard powder, smoked paprika, 1 teaspoon of salt, and black pepper. Stir until all the cheese is melted and the sauce is smooth and well combined.
⏱️ 3 min - 7
Add the cooked macaroni to the sweet potato cheese sauce and stir gently until the pasta is evenly coated.
⏱️ 1 min - 8
Pour the macaroni and cheese mixture into the prepared 9x13 inch baking dish.
⏱️ 1 min - 9
In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted unsalted butter. Sprinkle this mixture evenly over the top of the mac and cheese in the baking dish.
⏱️ 1 min - 10
Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy. Let stand for a few minutes before serving.
⏱️ 25 min•🌡️ 375