This vegetarian Chili-Roasted Sweet Potato Mac and Cheese recipe is warm and hearty. It’s a unique comfort food recipe that combines cheesy, spicy, and sweet all in one delicious meal!
Tips and Techniques
- For the best results, shred the cheese from a block. Do not use bagged shredded cheese as it contains cellulose which will likely ruin your cheese sauce.
- You can skip baking the mac and cheese. In this case, get the sweet potatoes roasting first, then begin preparing the mac and cheese portion of this recipe.
- You can bake the mac and cheese in 8 individual-size baking dishes. Decrease the baking time to about 15 minutes for this method.
- This recipe is not gluten free, due to the addition of the all purpose wheat flour. I have not yet tested a gluten free version, but many others have suggested using amaranth flour in place of the wheat flour.
How to Freeze Chili-Roasted Sweet Potato Mac and Cheese
It is recommended to freeze the sweet potatoes and mac and cheese separately.
To freeze the sweet potatoes let them cool, then add them to a freezer bag. Remove as much air as possible from the bag before sealing. To reheat, add the potatoes to a baking sheet and cook at 350°F for about 15 minutes.
To freeze the mac and cheese portion of this recipe let it fully cool, then freeze in a tightly-covered casserole dish. Reheat in the oven at 350°F for 45-60 minutes.