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Sweet Potato Mac and Cheese (gluten-free option)
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Sweet Potato Mac and Cheese (gluten-free option)

Course Side
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 medium sweet potato (mine was 370 grams and was a little more than what was needed)
  • 2 cups (~250 grams) elbow macaroni if just mashing the sweet potato OR 3 cups (375 grams) if pureeing the sweet potato to make it totally smooth (for a gluten-free version, make sure to use GF macaroni)
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour or for a gluten-free version, use Bob's Red Mill 1-to-1 Gluten-free Baking Flour
  • 2 cups (475 ml) full-fat milk
  • 1/2 teaspoon Dijon mustard (you can leave it out if you dislike it and add some garlic powder instead)
  • 2 cups (225 grams) freshly grated cheddar or a mix of cheeses (I prefer 1 1/2 cups cheddar + 1/2 cup Pecorino Romano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • 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 (you can really use any method at all to cook the sweet potato).
  • If you want a totally smooth sauce like in the photos, use an immersion blender to puree the sweet potato. A small food processor or a high-speed blender (using the smaller nut butter jar) would also work. If you don't mind a little texture, you can mash the cooked sweet potato very well until no lumps remain. I used a flat-bottomed glass and it worked fine. Measure out 1 cup (245 grams).
  • Bring a medium pot of water to a boil and cook the macaroni according to the instructions on the package. Drain and set aside.
  • 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.
  • Stir in the mustard, if using, cheese, and 1 cup of mashed / pureed sweet potato. If needed, cook another few minutes until thickened.
  • Add in the salt, pepper and then the macaroni. Stir until totally combined. Serve hot.
  • Let leftovers cool, cover and refrigerate to up to 5 days.

Notes

Adapted from The Kid's Daily Plate: A Week's Worth of Healthy Mix 'N Match Toddler- and Kid-Approved Meals by Lauren Zembron.