February Recipe: Mac and Cheese with Sweet Potato


In the winter, people tend to seek out warm and comforting foods. The downside of comfort food is that it isn’t always the best for your health. But, some comfort food classics can be made healthier. This recipe for macaroni and cheese made with sweet potatoes is great for the month of February and the rest of winter. Unlike traditional mac and cheese, it has less fat and more fiber.


  • 1/2 lb elbow macaroni (whole wheat is ideal)
  • 1 medium sweet potato
  • 2 cups skim or 1 percent milk
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • 1 1/4 cups cheddar cheese, grated
  • 1 tablespoon mustard
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt


Preheat the oven to 375 degrees and grease a 2-quart baking dish. Bring a pot of water to boil. Once boiling, add pasta and cook according to package directions. Drain, then set aside.

Poke the sweet potato with a fork in several spots, then microwave on high for 7 to 10 minutes, until the potato is soft all over.

Combine the milk, flour and garlic in a medium saucepan. Heat over medium until the milk starts to steam but hasn’t yet boiled. Remove from heat, then add the flesh from the sweet potato and puree until smooth. Stir in the cheese, mustard, pepper and salt, stirring until cheese completely melts.

Pour the pasta into the sauce and stir to coat. Place the pasta mixture in the baking dish and bake in the oven until bubbly, about 20 minutes.

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