I know what you’re thinking. Stop it with the mac & cheese already, right???
Good news, friends – this is the last mac & cheese post in the queue.
For now, anyway…
I actually made this one forever ago. And then I froze it. Yup – froze it. I almost never freeze meals. You would think a gal like me would have a deep freeze filled with Tupperwares, all labeled and organized… but nope. Not me. Only recently have I smartened up and started freezing things like casseroles, apple crisp etc.
I know a lot of people don’t like freezing anything (cough, My Other Half, cough), so let me explain why. I take a lunch to work almost every day. My morning routine doesn’t allow for time to make something before work, so it has to be done the night before. And typically, we’re pretty busy on weeknights, so leftovers aren’t always available. Years and years ago I started cooking up a storm on Sundays, which supplied us with our lunches for the week.
Lately, we’ve been a new level of busy. We’re traveling a lot and when we are home, there is tons to do. My Sundays are jammed with everything EXCEPT cooking lately. Knowing in advance that we were entering a busy season, I seized the opportunity to make a whole bunch of freezer meals.
I made casseroles and soups and… delicious Sweet Potato Mac & Cheese. Obviously.
So the sweet potato is interesting, right? I was eating this at work and everyone was like WHOAAA. It’s supposed to make it healthier, because the puréed sweet potato replaces half the cheese. But if you’ve been reading this blog for, oh, let’s say FIVE SECONDS, you know I’m no calorie/nutrition expert… so I can’t actually tell you if this mac & cheese is indeed healthier… but let’s go with it. For fun.
The good news is that this version is every bit as delicious as my previous three unhealthy versions – the Classic Baked Mac & Cheese, the Buffalo Chicken Mac & Cheese, and the most recent Creamy Slow Cooker Mac & Cheese.
- 1 lb sweet potato
- 13 oz macaroni
- 2 tbsps olive oil
- 1/2 onion, chopped
- 2 tsps minced garlic
- 3 tbsp flour
- 1 cup chicken broth
- 2 1/4 cups milk
- 2 cups shredded marble cheese
- 1 tbsp Dijon mustard
- 3/4 tsp ground nutmeg
- Salt & pepper, to taste
- 1 cup panko breadcrumbs
- Parmesan cheese
- Cook the pasta al dente and drain. Rinse under cold water. Stab the sweet potato all over with a fork. Microwave for five minutes on each side, until it's soft. Cut it in half and scoop out the flesh. Mash well. Heat the oil in a large pan and sauté the onion. Add the garlic. Stir in flour, whisking constantly for two minutes. Add the broth and milk and continue to whisk until it thickens. Stir in the mashed sweet potato, cheese, mustard, nutmeg, salt and pepper. Stir until the cheese is melted. Add the cooked pasta and stir. Grease a 11x17 baking dish and pour in the macaroni mixture. Top with panko and shaky Parmesan cheese. Bake at 375 degrees for 20 minutes, or until the edges are golden.
Adapted from Cookin' Canuck