Easy Sweet Potato Mac And Cheese 5 Ingredients 20 Minutes

Sweet Potato Mac and Cheese

I am always looking for easy and delicious ways to incorporate more vegetables into my family’s meals and this recipe is one that we’ve all been loving lately. It comes together in less than 15 minutes, is incredibly creamy, and tastes so darn good. Plus, there’s sweet potato in the mix to add flavor and nutrients. Win! We have a lot of favorite mac and cheese recipes—one made in one pot with broccoli, another with peas in the mix, and fun Mac and Cheese Bites—but this is one we come back to again and again. The best part might just be that you don’t even need a blender. Everything just gets stirred together in the pot!

Ingredients You Need

To make this recipe you’ll need the following ingredients: Sign up for our email updates to get tips and ideas sent to your inbox.

Pasta: We prefer a small pasta shape, but any will work. Sweet potato puree: You can use a pouch or homemade puree. Unsalted butter: This adds richness to the mixture. Shredded cheddar cheese: This melts right into the mixture, making it super creamy without the need to make a roux. You can use mild cheddar cheese or sharp cheddar cheese. Milk: I use whole milk, but any plain milk will work here.

TIP: I prefer small shapes of pasta since they cook faster (and are fun!). You can substitute roasted mashed Sweet Potato Puree.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information. TIP: The sweet potato puree transforms the mixture into a nice mac and cheese texture without the need for any fussy roux-making steps.

How to Store

Store leftovers in the fridge in airtight containers for 3-5 days. Reheat in 15-30 second increments or until warm. You can also freeze in small portions or in a freezer tray and thaw and warm as you need it.

Best Tips for Success

Use a small shape of pasta so it cooks quickly. Use one a store bought pouch or prepare your own Sweet Potato Puree. Stir the mixture together well until all of the cheese is melted. Gluten-free: Use gluten-free pasta. Dairy-free: Use a non-dairy cheese and add nutritional yeast for more flavor, if desired. Add a little onion or garlic powder for more flavor, if you like. I love serving veggies in all sorts of ways to kids—because you never know when they’ll find one they love! We do veggies in muffins, salad, roasted, in popsicles, in hummus, baked as fries, blended into a smoothie, and in mac and cheese.

I’d love to hear what you think of this recipe if you try it, so please comment below!