Sweet Potato Mac ‘N’ Cheese
Serves 4 to 6
Macaroni noodles swimming in creamy, cheesy, sweet potatoey sauce finished with a hint of fresh rosemary is my favorite way to start the Fall holidays. No foreign ingredients and easy to whip up! Make this as a main or side for your thanksgiving table and even the carnivores will be asking for seconds.
Note: If sauce thickens too much as it sits, reconstitute the pasta by adding a little bit of nondairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.
- 1 pound elbow macaroni (or gluten-free pasta)
- 3 tablespoons olive oil
- 1/3 cup all-purpose flour (or gluten-free all-purpose flour)
- 1 cup mashed cooked peeled sweet potato, about 1 medium peeled red sweet potato
- 3 ½ cups almond or soy milk
- 2 teaspoons sea salt
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- 2 to 3 teaspoons chopped fresh rosemary
Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.
Meanwhile, in a medium saucepan, make a roux or paste by whisking the olive oil and flour over medium heat for 3 to 5 minutes. Then add mashed sweet potato, almond milk, salt, garlic, mustard, soy sauce, and lime juice to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Whisk until smooth, but don’t worry if some sweet potato pulp remains. Add sauce and rosemary to pasta, and toss to coat. Adjust seasoning to taste.