Sweet Potato Mac and Cheese Bake
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Unrated
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6 people
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Course
Side Dish
Sweet Potato Mac and Cheese Bake
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Add a boost of nutrition to your mac and cheese by adding sweet potato, you won't regret it :)
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Ingredients
- 2 sweet potato peeled and cubed, medium
- 13 oz. elbow macaroni whole wheat or GF if preferred
- 1/2 cup white onion diced
- 2 cups spinach chopped, fresh
- 4 garlic chopped, cloves
- 1 cup vegetable broth
- 3 Tbsp. extra-virgin olive oil EVOO
- 4 Tbsp. all-purpose flour
- 2 cups milk or whatever percent milk you have on hand is OK, fat free
- 1 Tbsp. Dijon mustard
- 1 tsp. red pepper flakes chili
- 6 oz. cheese or sharp white cheddar, four cheese blend
- salt to taste
- black pepper to taste
For the breadcrumb topping
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 375 degrees F.
- Bring a medium pot of water to boil and add in the sweet potato that has been peeled and cubed up. Boil sweet potato for 10-15 minutes, or until tender. Drain sweet potatoes and then mash well. You should have ~2-2.5 cups of sweet potato.
- Next cook the elbow noodles according to the package.
- While pasta is cooking, heat the olive oil in a large pan with onion and garlic. Cook for about 4-5 minutes over medium heat. Add the flour and whisk for 30 seconds and then slowly pour and whisk in the milk and vegetable broth. Bring to a boil and continue to whisk. Mixture should begin to thicken after 3-5 minutes. Place heat to low and mix in the mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato and spinach. Stir well and then remove from heat.
- Add in the noodles and mix in well. Taste and adjust any seasonings you may want extra. Pour in a oven safe casserole dish and top with panko crumb/Parmesan cheese mixture. Place in oven, uncovered, for 10-15 minutes, or until it gets bubbly.
- Serve warm and enjoy!
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