Sweet Potato Macaroni and Cheese
Normally I feel like there is something left to desire when I eat macaroni & cheese. In theory, it sounds amazing- pasta, butter, cream, cheese- what is not to love?! But, I only really like it if I’m eating it with something else. This Sweet Potato Macaroni & Cheese stands on its own. I roasted the sweet potatoes to get a little extra flavor, and then mash or puree and mix into the béchamel sauce. It adds a little bit of sweetness, but doesn’t overpower the cheeses. Then I added a little bit of pancetta to add some smokey, salty, little bites of flavor.
Kids should love it too if you just call it Mac & Cheese!
Sweet Potato Macaroni & Cheese
Ingredients
serves 8-10
1 lb elbow macaroni, cooked to a little less than al dente and drained
2 cups of sweet potato, peeled, cubed, tossed in olive oil, salt & pepper and roasted, and then mashed
1/2 cup butter, I use salted
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups heavy cream
2 cups shredded medium sharp cheddar cheese
2 cups shredded Gruyere cheese
1 cup shredded gouda cheese
1/2 teaspoon ground nutmeg
8 oz pancetta
1-2 cups chicken broth
Salt and pepper to taste
Instructions
Preheat oven to 325°F and grease a 9x13 or 3 quart baking dish and set aside
Shred all of the cheeses and then mix together in a bowl.
Prepare Sweet Potato Béchamel Sauce. In a saucepan, melt the butter over medium-high heat. Add the flour and whisk continuously to create a roux. Cook for 2-3 minutes until it's lightly golden. Gradually whisk in the milk and heavy cream to avoid lumps and stir until béchamel bubbles.
Add the mashed sweet potatoes, salt, pepper, and nutmeg. Stir well until smooth and creamy, the mixture will be thick. Add 1-2 cups of chicken broth depending on how thick you want the Mac & Cheese to be (the noodles will absorb some of the moisture) and stir until combined.
Stir in 2 1/2 cups of the shredded cheese until combined, then add the macaroni and gently toss until evenly combined. Pour the macaroni and cheese into a 9x13 baking dish and cover with the remaining cheese. Bake for 30+ minutes until bubbling and golden on top. Let rest for 10 minutes and then serve!
