Sweet Potato Macaroni and Cheese

  • Author: Ruthy Kirwan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: serves 4 1x


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 pound elbow macaroni

3 tablespoons white flour

5 tablespoons butter

1 cup milk (2% or whole works best)

2 cups shredded cheddar cheese

1 large sweet potato (about 1 ½ pounds)

½ teaspoon salt


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.

Once the sweet potato is roasted, peel it and mash it.

Make the cheese sauce:

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.

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.

Bring a large pot of salted water to a boil, and add the elbow macaroni. Cook until al dente, about 7-8 minutes.

Drain the pasta but do not rinse. Toss with the cheese sauce until fully coated, then serve.