Sweet Potato Mac and Cheese Bake


Say cheese, because you’ll be smiling after tasting this Sweet Potato Mac and Cheese recipe. This recipes uses sweet potatoes to replace some of the cheese, making it a healthier choice. This recipe comes to us from Tawnie of Kroll’s Korner.

Serves 4

For the mac and cheese:

  • 2 medium sweet potatoes, peeled and cubed
  • 13 ounces elbow macaroni noodles (whole wheat or gluten free, if preferred)
  • 1/2 large onion, diced
  • 2 cups fresh spinach, chopped
  • 4 garlic cloves, chopped
  • 1 cup low sodium vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup all- purpose flour
  • 2 cups fat free milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red pepper chili flakes
  • 6 ounces of four cheese blend
  • Salt and pepper, to taste

 

For the Breadcrumb Topping:

  • 1 cup Panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese

 

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. Bring heat to low and mix in the spinach, mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato. 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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Nutrition Information

Sweet Potato Mac and Cheese Bake

Servings per Recipe: 4

Amount per Serving

Calories:  466

Calories from Fat:  

Total Fat:  17.9g

Saturated Fat:  5.5g

Cholesterol:  22.4mg

Sodium:  546mg

Potassium:  478mg

Carbohydrates:  58.4g

Dietary Fiber:  4.2g

Protein:  18.7g

Sugars:  8.2g

Vitamin A:  300%

Vitamin C:  37%

Calcium:  58%

Iron:  13%

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