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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

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.

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.

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.

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.

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.

Add the cooked macaroni to the sweet potato cheese sauce and stir gently until the pasta is evenly coated.

Pour the macaroni and cheese mixture into the prepared 9x13 inch baking dish.

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.

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.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

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.

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.

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.

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.

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.

Add the cooked macaroni to the sweet potato cheese sauce and stir gently until the pasta is evenly coated.

Pour the macaroni and cheese mixture into the prepared 9x13 inch baking dish.

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.

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.
