Cheesy Sweet Potato Mac
8 ounces macaroni (about 2 cups)
1 (15-ounce) can sweet potatoes
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy whipping cream
1 cup whole milk
1 cup shredded fontina cheese
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped pecans
1 tablespoon pecan oil
Preheat oven to 350º. Cook pasta according to packaged directions, and drain. Return to pot, and add sweet potatoes.
In a large saucepan, melt butter over medium heat. Whisk in flour, salt and pepper, and cook for 2 minutes. Whisk in cream and milk; cook, stirring frequently, until thickened, about 3 minutes. Stir in fontina 1/4 cup at a time. Stir cheese sauce into pasta.
Transfer macaroni and cheese to a 2-quart baking dish. In a small bowl, combine bread crumbs, Parmesan, pecans and oil; sprinkle over pasta.
Bake for 30 minutes or until bubbly and golden. Let stand 10 minutes before serving. Credits: Lisa Talberg Pollock, Louisiana