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.