My suite mate gave me some large sweet potatoes that she didn’t want today. I was pretty excited because I haven’t eaten any in a while. I managed to eat one baked, but I wanted to try something different with the other. Anyone can get tired eating the same thing twice. Taking into account that I had some left-over mature cheese in the fridge, the solution that I came up with is probably pretty obvious.
Other than the addition of sweet potato, this recipe for mac and cheese doesn’t really deviate too much from the ingredients and methodology of the traditional version. The addition of sweet potato adds in an extra level of creaminess without the additional calories from cheese or cream. It also added a nice flavor to tone down the strong cheese flavor.
So… creamy! I even fooled one of my suite-mates into thinking it was a premade, store-bought mac and cheese because of the orange-y color. She was completely surprised when she tasted it, and the dish received a thumbs up. I think that this would also be a great dish for kids; they won’t even know that a good portion of vegetables has been mixed in.
Sweet Potato Mac and Cheese
Adapted from dieTTaste
- 2 cups (8 oz) whole wheat macaroni
- 1 (8 oz) sweet potato
- 1 small onion, chopped small
- 1 tablespoon unsalted butter
- 1/2 cup milk, 1% or 2%
- 1 tablespoon flour
- 8 oz shredded cheese of your choice (cheddar, mozzarella)
- 1 tablespoon Dijon mustard (optional)
- Salt and black pepper
- Cook pasta in salted water, drain, and set aside.
- Cook, steam or bake sweet potato until soft. Peel and mash.
- In a saucepan, melt the butter on a medium heat. Add onion and cook until soft. Stir in the flour and mix well until combined. Add milk, stirring often, and cook until sauce thickens and flour taste cooks out. Add cheese and mustard and then season with salt and pepper to taste.
- Stir in mashed sweet potatoes and pasta. Turn off heat once combined and serve.