Thick, creamy, filling, and all the things you love about fall. This whole grain sweet potato mac n’ cheese is a healthy, super quick, and easy take on a comfort food favorite that doesn’t skimp on cheesiness or richness.
Here’s another excellent reason to have some extra cooked sweet potato lying around. Mixing sweet potato into this sauce with milk and cream, a little starch, plenty of smoky cheese, and fall herbs upgrades your typical mac n’ cheese with a touch of sweetness and extra heartiness. Not to mention, you can make it all on the stovetop in literally minutes with just a few simple ingredients.
This may or may not be my go-to 2am post-late-night-out dinner. I can assure it requires minimal mental or physical effort. 👌
Here I served it with:
- quick pulled BBQ chicken (Cook chicken breast tenders seasoned with salt and pepper on the stovetop; set aside. Deglaze the pan with a splash of bourbon and chicken broth. Sauté thinly sliced yellow onion and chopped garlic; stir in a spoonful of Stubb’s BBQ sauce. Pull the chicken and toss with sauce.)
- lightly sautéed spinach and frozen sweet baby peas, with a touch of flaky sea salt and black pepper
This mac n’ cheese would also be a showstopper on the Thanksgiving table alongside roasted turkey and Brussel’s sprouts (and pie of course), or as a quick weeknight side dish.
It is also versatile in terms of…
- cheeses (smoked cheddar, gouda, fontina, or gruyere, anyone?)
- herbs (oregano, thyme, rosemary, and/or chives)
- mix-ins (like spinach stirred right in)
- and toppings (bacon, breadcrumbs with a quick broil, caramelized onions, BBQ chicken or pork?)
Happy fall. Start drooling.
Sweet Potato Mac n' Cheese
Hearty & wholesome take on a comfort food favorite that doesn't hold back on richness, cheesiness, or flavor. Super quick and ready in minutes on the stovetop!
Ingredients
- 1 cup (4 oz) whole grain elbow macaroni
- 1 tsp unsalted butter
- 1 clove garlic, finely minced
- 1/2 cup milk (1% or greater) + 1 tsp cornstarch, or 6 Tbsp half & half
- 2 Tbsp baked sweet potato, skin removed, mashed
- 1/8 tsp sea salt (or to taste) + extra salt for pasta water
- 1/2 tsp fresh thyme or chopped rosemary (optional)
- black pepper, to taste
- 1.5 oz freshly shredded smoked sharp cheddar (and/or gouda, fontina, gruyere)
Instructions
- Bring a small (nonstick) pot of water to a boil with a generous pinch of salt. Add dry macaroni and cook just until tender, but not overcooked (about 8 minutes). Turn off heat.
- Pour about 2/3 cup of salty pasta water into a measuring cup and set aside. Drain the pasta.
- Meanwhile, if using milk, whisk in a large measuring cup with 1 tsp cornstarch until lump-free. (If using all half & half, omit the cornstarch.)
- Return the empty pot to the stove. Add the butter and garlic over low heat. Cook a couple minutes, until fragrant. While constantly stirring, slowly pour in the milk/cornstarch mixture or half & half. Bring to a gentle simmer. Stir in baked sweet potato, salt, herbs, and black pepper. Continue to cook over low heat, stirring occasionally, until smooth and slightly thickened. Mix in cheeses, then fold in cooked pasta. Add pasta water as needed to reach a creamy consistency. Cover a few minutes over very low heat, until heated through. Adjust seasonings to taste. Enjoy!
Nutrition information is per 1/2 recipe made with 1% milk/cornstarch.
