Sweet Potato Macaroni and Cheese
About This Sweet Potato Macaroni & Cheese
This Sweet Potato Macaroni & Cheese is rich, creamy, slightly sweet, smoky, and absolutely packed with flavor. Roasted sweet potatoes get blended into a velvety béchamel sauce, adding body and subtle sweetness without overpowering the cheese. Gruyere, cheddar, and gouda melt together into a silky, indulgent cheese sauce, while pancetta adds salty, crispy bites to balance everything out. It’s a macaroni and cheese that truly stands on its own—comforting, elevated, and so delicious.
Why You’ll Love This Recipe
The sweet potato adds natural creaminess and a hint of sweetness without making it taste like dessert.
A blend of three cheeses gives the sauce depth, richness, and stretchiness.
Roasting the sweet potatoes adds extra flavor and caramelization.
Pancetta introduces smoky, salty contrast that keeps this from being overly heavy.
Kids and adults both love it—just call it “Mac & Cheese” for the little ones.
Works as a side dish or a stand-alone comforting entrée.
Ingredients You’ll Need
Elbow macaroni
Roasted and mashed sweet potatoes
Butter + flour (for the roux)
Whole milk + heavy cream
Cheddar, Gruyere, and Gouda cheese
Pancetta
Chicken broth
Nutmeg, salt, and pepper
How to Make It
Roast the sweet potatoes until caramelized and soft, then mash them. Make a classic béchamel by cooking butter and flour together, whisking in milk and heavy cream until thick and smooth. Stir in the sweet potatoes, seasonings, chicken broth, and cheeses to create a silky sauce. Fold in the undercooked macaroni, transfer to a baking dish, top with more cheese, and bake until bubbling and golden. Let it rest slightly before serving so it sets and becomes extra creamy.
Tips for Success
Roast the sweet potatoes well: More caramelization = more flavor.
Undercook the macaroni: It will finish cooking in the oven and stay perfectly al dente.
Adjust broth to taste: Less broth for a thicker mac, more for a creamier bake.
Shred your own cheese: Freshly shredded melts smoother than pre-bagged.
Let it rest 10 minutes: This helps the sauce thicken and cling to each noodle.
Taste for seasoning last: The cheese + pancetta add salt, so adjust carefully.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble fully, refrigerate, and bake when ready—add 10–15 extra minutes of bake time.
Can I use different cheeses?
Absolutely. Fontina, Monterey Jack, Swiss, or white cheddar all work well.
Do I have to add pancetta?
No—it’s optional. You can substitute bacon or keep it vegetarian.
Can I use canned sweet potato puree?
In a pinch, yes. Roasted sweet potatoes have better flavor, but puree will still work.
Can I freeze leftovers?
Yes. Freeze after baking and cooling; reheat tightly covered to maintain creaminess.
What to Serve With This Mac & Cheese
Roasted chicken or turkey
BBQ ribs or pulled pork
Green beans or broccoli
Kale or mixed green salads
Roasted vegetables
Dinner rolls or garlic toast
More Recipes You’ll Love
Sweet Potato Macaroni & Cheese
Serves 8–10
Ingredients
1 lb elbow macaroni, cooked to slightly less than al dente and drained
2 cups roasted sweet potato (peeled, cubed, tossed with olive oil, salt & pepper, roasted at 400°F for 25–30 minutes, then mashed)
½ cup butter (salted)
½ cup all-purpose flour
1½ cups whole milk
2½ cups heavy cream
2 cups shredded medium sharp cheddar
2 cups shredded Gruyere
1 cup shredded Gouda
½ teaspoon ground nutmeg
8 oz pancetta
1–2 cups chicken broth (adjust to desired consistency)
Salt and pepper to taste
Instructions
Instructions
Preheat oven to 325°F. Grease a 9×13-inch or 3-quart baking dish and set aside.
Shred all of the cheeses and mix them together in a bowl.
In a large saucepan, melt the butter over medium-high heat. Add the flour and whisk for 2–3 minutes until lightly golden.
Slowly whisk in the milk and heavy cream, a little at a time, to avoid lumps. Continue whisking until the béchamel thickens and begins to bubble.
Add the mashed roasted sweet potatoes, nutmeg, salt, and pepper. Stir until smooth and cohesive — the mixture will be thick.
Add 1–2 cups chicken broth, depending on how creamy or thick you want the finished macaroni to be (the pasta will absorb some moisture). Stir to combine.
Stir 2½ cups of the shredded cheese mixture into the béchamel until melted and smooth.
Add the undercooked macaroni and gently fold until evenly coated.
Add the pancetta exactly as written in your original recipe.
Pour the mixture into your prepared baking dish.
Top with the remaining shredded cheese.
Bake for 30+ minutes, until bubbling and golden on top.
Let rest for 10 minutes before serving to allow the sauce to set.
