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Sweet Potato Mac and Cheese

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta shells or elbows, cavatappi, or mini penne
  • 1 medium cooked sweet potato about 1 cup mashed; microwaved, steamed, or canned purée
  • 1 cup milk whole or 2%; unsweetened oat milk also works
  • 1 cup shredded sharp cheddar
  • 1/2 cup shredded mozzarella or Monterey Jack
  • 2 tablespoons butter
  • 1 teaspoon Dijon mustard or 1 teaspoon white or yellow miso optional but big flavor
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika or regular paprika
  • 1/2–3/4 teaspoon kosher salt , to taste
  • Freshly ground black pepper
  • Optional add-ins pinch of cayenne, splash of hot sauce, 2 tablespoons cream cheese for extra velvet, or 1–2 tablespoons nutritional yeast for cheesy oomph

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook shells to al dente per package directions. Reserve 1 cup of pasta water, then drain.
  2. Prep the sweet potato (zero-prep method). Pierce a sweet potato with a fork, microwave 5–7 minutes until tender, then scoop out the flesh. Alternatively, use 1 cup canned sweet potato purée.
  3. Blend the sauce. In a blender, add sweet potato, milk, cheddar, mozzarella/Jack, butter, Dijon or miso, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and a few grinds of pepper. Blend until completely smooth and glossy, 30–60 seconds. If too thick, thin with a splash of reserved pasta water or milk.
  4. Warm it up. Return the drained pasta to the pot over low heat. Pour in the sauce and toss. Add a splash of pasta water to loosen if needed. Heat gently for 1–2 minutes until the cheese is fully melted and the sauce is silky. Don't boil—cheese gets cranky.
  5. Taste and finish. Adjust seasoning with salt, pepper, paprika, or a dash of hot sauce. If you want luxurious gloss, stir in 1–2 tablespoons cream cheese. Serve hot, with extra black pepper on top.