Sweet Potato Macaroni and Cheese


Dry Goods

elbow macaroni1 pound
white flour3 tablespoons
table salt.5 teaspoon


butter5 tablespoons
whole milk1 cup
shredded cheddar cheese2 cups


sweet potato2 large


This creamy, delectable mac and cheese gets a boost in the creamy factor by the addition of mashed sweet potatoes. This is a great dish to meal prep; depending on the amount of time you’ve got, you can make the whole sauce ahead of time, or just roast the sweet potatoes first and hold them for a few days in the fridge. If you leave the skins on, they don’t even need to be wrapped or packaged while they’re chilled.

  1. Preheat the oven to 400*F and wrap the sweet potato in foil. Place it on a sheet pan and place the pan in the oven. Roast until soft all the way through, about 20-30 minutes.
  2. Once the sweet potato is roasted, peel it and mash it.
  3. Make the cheese sauce:
  4. Melt the butter in a large saucepan over medium heat. Add the flour and stir until mixed. Let cook until the flour starts to turn a light golden brown, then stir in the milk until smooth.
  5. Add the cheese one small handful at a time, stirring between each addition. Once all the cheese is added, stir in the sweet potato until smooth, then remove from the heat.
  6. Bring a large pot of salted water to a boil, and add the elbow macaroni. Cook until al dente, about 7-8 minutes.
  7. Drain the pasta but do not rinse. Toss with the cheese sauce until fully coated, then serve.

Prep Plan

Prep it for later:
1. Roast and mash the sweet potatoes according to the instructions in Steps 1 and 2.
2. Make the cheese sauce according to the instructions in Steps 4 and 5.
3. Combine the mashed sweet potatoes and cheese sauce, stirring to combine until smooth.Transfer the sauce to a resealable container.
Sweet potato cheese sauce will last in the fridge for up to 4 days, and the freezer for up to 3 months.

You’ll need:
1 bag or container of prepared sweet potato cheese sauce.

Prepare from prepped:
1. Bring a large pot of salted water to a boil.
2. Add the macaroni pasta and cook until al dente, about 8 minutes.
3. Drain the pasta and then immediately combine with the cheese sauce, stirring gently until the pasta is coated in sauce.