Yield: 4-6 servings

Sweet Potato Mac and Cheese

Ingredients

3 tablespoons of butter
3 tablespoons of flour
2 cups of milk
3 cups of grated cheese*
2 sweet potatoes, cooked**
6 cups of pasta, cooked to al dente
1/2 cup of panko bread crumbs
2 tablespoons chopped fresh sage or rosemary
a pinch of cayenne pepper, chili powder, or red pepper flakes (optional)

Instructions

Preheat oven to 375F.
In a large saucepan or dutch oven, melt the butter. Add in the sage or rosemary. Add the flour and whisk constantly until golden brown. Gradually add the milk and stir until smooth and thickened (about 5 minutes.)
Add all but a small handful of the grated cheese, and then salt & pepper to taste. Stir until smooth and creamy.
Scoop the sweet potato out of the skin, and pureé until smooth. Or, put the sweet potato chunks directly into the cheese sauce and use an immersion blender to pureé the sauce.
Stir in the cooked pasta, tossing until evenly coated.
Turn the sauce/pasta into an 8x8 baking dish and top with panko and remaining grated cheese. Top with a bit more freshly ground pepper if you have, and bake for 10 minutes or until golden and bubbly.
Broil for an addition 5 minutes to really crisp up the top if desired.

Notes

* I mostly used sharp cheddar but I also used a few slices of Organic American Cheese that I had in my fridge- this always gives an amazing texture. ** To easily cook your potatoes, place directly on the oven rack with a sheet underneath for catching drips. Start with a cold oven and preheat to 450F. Cook for 45 minutes or until soft.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g