This mac and cheese is super hearty while, also being quite healthy thanks to seasonal ingredients of caramelized onions and sweet potatoes.
If you serve macaroni and cheese with your Thanksgiving feast, this recipe is the perfect fall side dish — but it also makes an awesome weeknight dinner or lunch idea! This cheesy dish is loaded with creamy flavor and comes together quickly and easily. You can also use your favorite cheese; it doesn’t have to be sharp cheddar!
A satisfying pasta recipe, this dish will keep you full for a long while.
Sweet potato and caramelized onion mac and cheese
- 1 and 1/2 cups macaroni noodles, uncooked
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 1 tablespoon sugar
- 3-4 cups cubed sweet potato, peeled
- 1/2 cup vegetable broth
- 3/4 cup 1% milk
- 1 and 1/4 cup cheese (I used sharp cheddar)
- Salt and pepper
- 1 teaspoon paprika
- Optional: fresh parsley
- Cook the macaroni according to package directions. Drain and set aside.
- Heat the butter in a skillet over medium low heat.
- Cut the onion into thin rings and add to the butter in the pan. Add the sugar on top.
- Saute, stirring occasionally, until tender, about 30 minutes.
- Meanwhile, peel the potatoes. Cut into large chunks.
- Boil the sweet potatoes until completely tender and then drain. Place the potatoes in the blender with the caramelized onions, lots of salt, pepper, broth, paprika, and milk.
- Pulse until smooth.
- Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
- Add more salt and pepper to taste.
- Serve with parsley if desired.
Powered By Cookbook