Sweet Potato Mac and Cheese Meatless Casserole

This Sweet Potato Mac and Cheese Casserole recipe is so easy to make and will make all the sweet potato lovers drool. It is a meatless casserole that can stand on its own as a meal but can also be the perfect side dish to serve up at dinner.

Course Main Course

Cuisine American

Keyword casserole recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 411kcal

Author Isabel Laessig

Ingredients

1 large sweet potato
16 oz pasta boxed
6 oz cheddar cheese
2 cups milk
2 tablespoons unsalted butter
4 tablespoons flour
1 cup peas frozen
½ cup Parmesan cheese shredded
Salt and pepper to taste

Instructions

Wash the sweet potato and pierce with a pairing knife a few times. Wrap it in plastic and microwave for 8-10 minutes until tender. Check by poking it with a knife or fork, if it goes through easily, the potato is done.
Scoop out the flesh and add to a food processor or a blender with a splash of milk. Puree until smooth and set aside.
Cook pasta according to directions on the package. Add the peas into the boiling water during the last two minutes. Remove from heat, drain and set aside.
Preheat oven to 425°F.
In a medium sauce pan, melt butter over medium heat, slowly sprinkle flour over the melted butter while whisking continuously until a roux forms.
Increase heat to high and slowly stream the milk into the roux while whisking continuously. Continue to whisk the mixture until the sauce thickens.
Add the pureed sweet potato to the sauce and stir until thoroughly combined.
Turn the heat off and slowly add the cheddar cheese, whisking until the cheese is fully melted. Add salt and pepper to taste.
Mix pasta and peas with all the sauce and add to a 9”x13” baking pan.
Sprinkle Parmesan cheese on top and bake for 10 minutes.
Remove from the oven and let cool 5 minutes before digging in.

Nutrition