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[quote=Anonymous]I wish our kids would eat from a box :(

Sweet Potato Mac n Cheese. Easy to make. Freeze half for another week. Serve with peas or broccoli or salad.

Mac and Cheese with Sweet Potatoes

2 medium sweet potatoes
kosher (or regular) salt to taste
16 ounces (3 2/3 cups) grated sharp cheddar cheese
2/3 cup freshly grated Parmesan cheese (We omitted this)
2 tablespoons all-purpose flour
8 ounces cream cheese
2 cups milk
1 garlic clove, minced
16 ounces elbow macaroni (or whatever kind of pasta, including whole wheat)
freshly ground pepper

1) Scrub and pierce the skin of and the sweet potatoes and microwave until tender, about 7 minutes. Cut into bite-size pieces. (I often leave the skin on)

2) Preheat oven to 350 degrees. Butter a large casserole dish or 13×9 inch baking dish. Bring a large pot of salted water to a boil.

3) In a large bowl, combine the cheddar, Parmesan, and flour and toss until well combined. Set aside.

4) In a small, heavy saucepan, melt the cream cheese over low heat, stirring with a whisk. Slowly whisk in the milk and garlic until smooth. Remove from the heat and set aside.

5) Add the pasta to the boiling water and boil for 5 minutes, or until just al dente (if you use a larger pasta or whole wheat pasta, cook for another couple of minutes). Drain the macaroni and immediately return it to the pot. Add the cheddar mixture to the macaroni and stir well. Add the cream cheese mixture and sweet potatoes. Season with salt and pepper. Mix well.

6) Transfer the whole thing to the prepared dish. Cover tightly with foil and bake for 30 minutes or until piping hot.

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