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+ servings

Sweet Potato Mac and Cheese Bake

Add a boost of nutrition to your mac and cheese by adding sweet potato, you won't regret it :)
Course Side Dish
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 people


  • 2 medium sweet potatoes peeled and cubed
  • 13 oz. elbow macaroni noodles whole wheat or GF if preferred
  • 1/2 cup white onion diced
  • 2 cups chopped fresh spinach
  • 4 garlic cloves chopped
  • 1 cup vegetable broth
  • 3 Tbsp. EVOO
  • 4 Tbsp. All-Purpose flour
  • 2 cups Fat Free Milk or whatever percent milk you have on hand is OK
  • 1 Tbsp. Dijon mustard
  • 1 tsp. red pepper chili flakes
  • 6 oz. four cheese blend or sharp white cheddar
  • 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. Place heat to low and mix in the 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!