Sweet Potato and Spinach Macaroni and Cheese

sweet potato spinach macaroni and cheese (3 of 3)

This Sweet Potato and Spinach Macaroni and Cheese is a great way to add some vegetables to a classic comfort food. The pureed sweet potato melds with the Mozzarella, Asiago, and Parmesan cheeses creating a creamy sauce to coat the pasta. A couple of handfuls of spinach are added right before baking.

sweet potato spinach macaroni and cheese (1 of 3)

Evan loved the sauce, but is still anti-pasta. He would try each piece of pasta long enough to taste the sauce before tossing the pasta out. Well, at least he got a little sweet potato that way. With how much I cook pasta, I am hoping he comes around soon.

sweet potato spinach macaroni and cheese (2 of 3)

Come join Mac and Cheese Mania at Nutmeg Nanny and Rachel Cooks sponsored by Door to Door Organics and OXO!

Sweet Potato and Spinach Macaroni and Cheese

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

4-6 servings

Sweet Potato and Spinach Macaroni and Cheese


1 medium sweet potato

1 1/2 cups milk

3 cups pasta (shell, macaroni, farfalle, penne)

3/4 cup Mozzarella cheese

3/4 cup Asiago cheese

1/2 cup Parmesan cheese

2 tablespoons butter

2 tablespoons flour

2 cloves garlic, minced

2 handfuls Spinach

Preheat oven to 400 degrees F. Line a baking sheet with parchment. Pierce the sweet potato in a few different areas with a fork. Place on prepared baking sheet and bake until tender, 40-50 minutes. Let cool slightly until able to be handled. Peel and place in medium bowl. Mash with 1/4 cup of the milk until smooth.

Bring large pot of water to a boil. Cook pasta until almost al dente, tender, 5-6 minutes. Do not overcook. Drain, rinse with cold water, and drain again.

In a medium bowl, combine the Mozzarella, Asiago, and Parmesan cheeses.

In a large saucepan, melt butter over medium heat. Add garlic and cook just until fragrant, 30 seconds-1 minute. Whisk in the flour and cook until golden, 1-2 minutes. Whisk in the remaining 1 1/4 cup milk. Cook, whisking occasionally, until the milk begins to thicken. Whisk in the pureed sweet potato. Cook, whisking occasionally, until heated through.

Remove the pan from heat and stir in 1 1/2 cups of the cheese. Add the pasta, tossing to coat. Stir in the spinach. Transfer to a large casserole dish and cover with remaining cheese. Bake in preheated oven until the cheese is bubbly and top is beginning to brown, 25-35 minutes. Serve warm.

Adapted from Naturally Ella


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Comments: 4

  1. Dorothea 24 April, 2013 at 1:33 pm Reply

    I am putting this on tomorrow’s dinner menu. Thursdays are my grandkids day so my daughter-in-law can get away and work for a day. I’m sure the kids will love this for dinner. Frank (Hubby) is never a problem. Unlike Evan, Frank will eat everything!

  2. Allison 25 April, 2013 at 10:31 pm Reply

    Where’s the spinach??

    • Tara 25 April, 2013 at 10:57 pm Reply

      Ah, thanks so much! It got cut off from the ingredients list. I have added it back, 2 handfuls are stirred in before baking.

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