Sweet Potato Macaroni and Cheese
1 medium sweet potato (mine was 370 grams and was a little more than what was needed)
2 cups elbow macaroni (whole wheat or gluten-free)
2 tablespoons olive oil
2 tablespoons flour (whole wheat or a gluten-free 1-to-1 blend)
2 cups milk
1/2 teaspoon Dijon mustard (I left this out and used garlic powder instead)
2 cups grated cheddar or Monterey jack cheese (I used 1 1/2 cups cheddar and 1/2 cup Pecorino Romano)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
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.
Mash the cooked sweet potato well and 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. 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.
Recipe from The Kid’s Daily Plate: A Week’s Worth of Healthy Mix ‘N Match Toddler- and Kid-Approved Meals by Lauren Zembron.