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 :)
Servings 6 people
Ingredients
- 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
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!