SR Cheesy Sweet Potato Mac

Cheesy Sweet Potato Mac


8 Ounces macaroni (about 2 cups)

1 (15-ounce) can sweet potatoes

2  Tablespoons butter

2   Tablespoons all-purpose flour

½  Teaspoon salt

½  Teaspoon ground black pepper

1  Cup heavy whipping cream

1  Cup whole milk

1  Cup shredded fontina cheese

½  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.

Serving Size: 8

Cook Time: 1 hour

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