Sweet Potato Macaroni and Cheese (gluten-free, whole grain options)

This sweet potato macaroni and cheese is incredibly creamy and sneaks in a little added nutrition with sweet potato! With options and gluten-free whole grains.

There are so many recipes that I want to do, but I has been drawn to this first recipe because I’m always looking for ways to eat vegetables more palatable for me. People say that I’m just cooking vegetables bad, but nope. I hate them. I like regular potatoes prepared in many ways and sweet potatoes in the form of roasted fingerlings / French. That’s all. Everything else, I puree (totally serious here) and wash down with water.
The recipe in the book is actually for sweet potato macaroni and cheese cups but with Father’s Day coming, I wanted to make it more Father’s Day friendly. It’s really easy to make mac and cheese cups, but I have one oven, and which is dedicated to turkey and dinner rolls.

The first time I did that, I’m not the full amount of cheese on hand and had the strangest effect. I swear … it tasted like Cheetos! That was delicious. 😀 Next time, I used the full amount of cheese and it tasted just like regular mac and cheese. If you want a taste of the sweet potato more pronounced, try adding more mashed puree.

I used white cheddar and mac and cheese still had that beautiful orange color to it. I use white cheddar because to write this post, I thought everything was orange cheddar artificially colored. It looks like a cheddar is cheddar but others dyed naturally using the seeds of annatto tree. I think I’ll still stick with white cheddar! I do not think I’m missing something sage flavor-wise.Sweet Potato Macaroni and Cheese (gluten-free, whole grain options)

This sweet potato mac and cheese is perfect as is, but he also had to be big to customize! I like to keep things plain with just a little added garlic powder, but he loved his Texanerin with bacon. I think next time I’ll add a bit of ham for a little added protein. Whatever you add, there is sure to be delicious! 🙂

Sweet Potato Macaroni and Cheese (gluten-free, whole grain options)
Sweet Potato Macaroni and Cheese (gluten-free, whole grain options)
Sweet Potato Macaroni and Cheese (gluten-free, whole grain options)
Yields 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
316 calories
24 g
40 g
18 g
15 g
9 g
167 g
455 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
167g
Yields
6
Amount Per Serving
Calories 316
Calories from Fat 157
% Daily Value *
Total Fat 18g
27%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 40mg
13%
Sodium 455mg
19%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
5%
Sugars 6g
Protein 15g
Vitamin A
70%
Vitamin C
1%
Calcium
39%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups milk
  2. 1 medium sweet potato (mine was 370 grams and was a little more than what was needed)
  3. 2 tablespoons olive oil
  4. 2 cups elbow macaroni (whole wheat or gluten-free)
  5. 2 tablespoons flour (whole wheat or a gluten-free 1-to-1 blend)
  6. 2 cups grated cheddar or Monterey jack cheese (I used 1 1/2 cups cheddar and 1/2 cup Pecorino Romano)
  7. 1/2 teaspoon Dijon mustard (I left this out and used garlic powder instead)
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/2 teaspoon Kosher salt
Instructions
  1. Bring a small pot of water to a boil. Meanwhile, peel and dice the sweet potato into 1/2" pieces. Place in the boiling water and cook until tender, about 10-20 minutes. You can alternatively place the potato on a baking sheet and bake at 400 °F for 1 hour or until soft and then scrape out the flesh.
  2. Mash the cooked sweet potato well and measure out 1 cup (245 grams).
  3. Bring a medium pot of water to a boil and cook the macaroni according to the instructions on the package. Drain and set aside.
  4. While the pasta is cooking, heat the olive oil in a large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Slowly pour in the milk while whisking constantly. Cook until the mixture is thick enough to coat the back of a spoon, about 3-5 minutes. Reduce the heat to low and stir in the mustard, if using, cheese, and 1 cup of mashed sweet potato. Remove the pot from the heat and stir until smooth. I didn't mash my sweet potato well enough and used an immersion blender to make it totally smooth. Add in the salt, pepper and then the macaroni.
beta
calories
316
fat
18g
protein
15g
carbs
24g
more
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