Sweet Potato Mac and Cheese
The combination of chili sweet potatoes and homemade mac and cheese makes this sweet potato mac and cheese a stand out dinner. It’s a unique, vegetarian comfort food recipe that combines cheesy, spicy, and sweet all in one delicious meal.
Servings: 8 servings
Calories: 642kcal
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes (diced into 1/2-inch cubes, about 4 cups)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 1 teaspoons chili powder
- 1/2 teaspoon smoked paprika
Mac and Cheese
- 16 ounces elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon mustard powder
- 12 ounces sharp cheddar cheese (grated)
Instructions
Roasted Sweet Potatoes
- Preheat your oven to 425°F and set a medium pot filled with 8 quarts of water over high heat to boil.
- Add the cubed sweet potatoes and olive oil to a medium bowl and toss until well coated.2 large sweet potatoes, 1 tablespoon extra virgin olive oil
- Spread the sweet potatoes out onto a baking sheet and season with salt and pepper. Sprinkle on the chili powder and smoked paprika.salt, pepper, 1 teaspoons chili powder, 1/2 teaspoon smoked paprika
- Roast for about 15-20 minutes, tossing halfway, or until fork-tender.
Mac and Cheese
- While the sweet potatoes are roasting, add the pasta to the pot of boiling water and cook until al dente, about 6-7 minutes. Drain.16 ounces elbow pasta
- While the pasta is cooking, melt the butter in a large skillet over medium heat.1/2 cup unsalted butter
- Gradually whisk in the flour until well combined and smooth.1/2 cup all purpose flour
- Slowly add the milk, whisking constantly so that the mixture stays smooth.2 cups whole milk
- Add the salt, pepper, and mustard powder and continuing cooking, mixing frequently, until thickened to the point you can draw a line through it with a spoon, about 5 minutes.1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon mustard powder
- Turn off the heat and stir in the cheddar cheese until melted and fully blended into the sauce.12 ounces sharp cheddar cheese
- Gently fold in the cooked pasta. Taste and adjust seasonings, if necessary.
- To serve, top the mac and cheese with the roasted sweet potatoes.
Notes
Tips and Techniques
- For the best results, shred the cheese from a block. Do not use bagged shredded cheese as it contains starches which may ruin your cheese sauce.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days for best results.
Nutrition
Serving: 1serving | Calories: 642kcal | Carbohydrates: 70g | Protein: 22g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 648mg | Potassium: 559mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13075IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 2mg