Noodle-Free Sweet Potato Mac & Cheese

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

7 to 8 cups bite-size sweet potato cubes (~10 medium sweet potatoes*)

1 tablespoon extra virgin olive oil

1 ½ cups milk (any preferred, divided)

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

1 tablespoon cornstarch

1½ cups shredded 2% sharp cheddar cheese**

½ cup grated parmesan cheese**

1 ½ tablespoon butter

Directions

Preheat oven to 400˚.

Add sweet potato cubes to a 9×13 casserole, along with the olive oil and mix until all the pieces are lightly coated. Spread the sweet potato evenly among the bottom of the casserole dish and bake in the oven on the middle rack for 20 minutes tossing halfway through to ensure the sweet potatoes cook evenly.

While the sweet potato is cooking, prepare cheese sauce: In a saucepan, combine 1¼ cups of milk with salt, pepper and nutmeg. Place the mixture over medium heat, and cook until it comes to a gentle simmer.

In a small bowl or cup, mix the cornstarch with the remaining ¼ cup milk until completely dissolved. Add the cornstarch mixture/slurry to the saucepan and stir to combine. Simmer for 2 to 3 minutes, stirring occasionally, until it slightly thickens. Add the cheddar and parmesan cheese, along with the butter. Stir until the cheese and is completely melted and no lumps remain.

Pour the cheese sauce into the casserole dish and mix throughout the sweet potato. Sprinkle extra shredded cheddar and parmesan over the top, if desired, and place back in the oven for about 30 minutes, until the top is bubbly and slightly browned.

Nutrition

• Calories: 310 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Cholesterol: 30 mg
• Sodium: 590 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 15 g