Doin' Some Cookin'... Mac and Cheese with Sneaky Sweet Potato

Little Man loves mac and cheese... well... let me be clear, he loves Kraft Mac and Cheese. He is brand loyal and turns his nose up to anything else.

I can't tell you how many times we've tried mac and cheeses on kid's menus and he'll end up eating the side dish he chose instead or how many homemade versions I have tried. The kid dislikes them all.

One work night recently I decided to swing into the grocery store on the way home and decided to try another mac and cheese attempt. I came across a recipe that included sweet potato in the cheese sauce. I used to be against sneaking veggies into meals but now I'm all for it to ensure Little Man is eating a well balanced diet.

Dinner that night was the Mac and Cheese with Sneaky Sweet Potato, honey mustard glazed ham, and French style green beans.

You can definitely tell this isn't traditional mac and cheese and it's a lighter cheese sauce with a brighter orange hue that just tastes healthier.

No surprise here. Little Man did not enjoy this at all. He even claimed that on this particular night he didn't like the green beans either. Sigh.

The hunt continues but for now I'm okay with losing the mac and cheese battle and letting Kraft hold the title because deep down I love it too.

Mac and Cheese with Sneaky Sweet Potato

Adapted From: Thriving Home

Makes 8-10 Servings

Stars of the Show:

• 1 lb elbow macaroni, cooked al dente and tossed with olive oil reserving pasta water, amount  noted below- I used quinoa macaroni. Tastes like whole wheat pasta without the grainy texture. 
• 1 sweet potato, microwaved or baked until soft
• 2 cups 2% milk
• 3/4 cup reserved pasta water
• 3/4 cup plain Greek yogurt
• 1 tsp salt
• 1/4 tsp black pepper
• 4 cups grated colby-jack cheese
• 3/4 cup whole wheat panko breadcrumbs
• 2 tsp olive oil
• dried parsley

And Action:

Preheat oven to 375 degrees. Coat a 9x13 baking dish with nonstick spray. 

In a food processor add the sweet potato, milk, pasta water, yogurt, salt, and pepper and blend until smooth. 

Pour the mixture in a saucepan over medium-high heat and bring to a simmer. Whisk often to prevent the milk from burning. Turn the heat to low and slowly whisk in the cheese a little at a time. Whisk until smooth. 

Add the cooked macaroni to the saucepan and stir to combine with the cheese sauce. Transfer the macaroni to the baking dish. 

Combine the breadcrumbs, olive oil, and desired amount of parsley in a small bowl. Sprinkle over the top of the macaroni covering the dish. 

Bake for 20 minutes. Enjoy!

Freezer Meal: 

Follow steps as noted above but do not bake the macaroni. Tightly wrap the baking dish making sure it's freezer safe. When ready to eat, thaw in the fridge overnight. Baked as directed. Enjoy!