Mac n’ Cheese with a Sweet Potato Twist

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Prep: 10 min. •  Cook: 20 min. •  Serves: 6


  • ½ lb. whole wheat elbow or fusilli pasta
  • 1 Biggin's® sweet potato, scrubbed, peeled and cut into ½-inch cubes
  • ¾ c. milk
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. dried mustard
  • 1 ½ c. packed shredded cheddar cheese
  • 2 tbsp. butter (optional)


Boil the pasta and cook until al dente, drain and set aside. Cook the sweet potatoes in a pot of boiling water until tender. Put the cooked sweet potatoes, milk, salt, garlic powder and dried mustard in a food processor and process until smooth. Transfer the sauce back to the pan used to cook the pasta. Add the cheese and butter (optional) and cook over medium-low heat until the cheese melts. Return the pasta to the pot and stir. If the sauce seems too thick, add more milk. Add salt, to taste.

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