Mac n “Cheese” (with sweet potato and pumpkin)
So it’s fall. Time for pumpkin spice everything, blah blah blah. I’m not one of those people, I promise you. I’m good with pumpkin, but I’m pretty uninspired by it. All I can usually think to do with it is make pie. But I found myself in the perfect situation – I had a sweet potato; I had a can of pumpkin; I had pasta. And I needed to feed my boy. And even though most kids are good with certain veggies – sweet potato being one of them – mine is not.
Sweet potatoes and pumpkin are smooth and creamy, just like cheese. So I made a cheese sauce with them. Why not?
And the best part? No one noticed. I know what you’re going to say…”Wait, there’s cheese in this sauce though!” I never said there was no cheese. I said that I made a cheese sauce with veggies in it. It still tastes good; it still tastes like mac n’ cheese. Because it is.
What You Need
- One Sweet Potato.
- One Onion
- 2 Tbsp Butter.
- 1 Cup (or more) Whole Milk.
- One Can of Pumpkin.
- One Box of Pasta (you pick).
- 1/2 Cup Cream Cheese.
- 1/2 Cup Shredded Cheddar Cheese.
- 2 Tbsp Mustard.
- 1 tsp. Turmeric.
- Pinch Nutmeg.
- 1 Cup Frozen Peas.
How to Do It + What it Looks Like
Dice the sweet potato and onion. Small dice the onion. Like really small, or else your kids will notice and they’ll be all “ew” about it. Add the sweet potato, onion, butter, and milk to a HUGE sauce pot. Get it to simmer, turn it down a hair, and cover it.
Get your pasta going. Boil the water, salt it, and add pasta. Cook like the box tells you.
After about 10-15 minutes, your sweet potatoes will be soft. Scoop them out of your milky mixture and add them to a blender or food processor.
Blend into a smooth, delightful, soup-like consistency. Plop it all back in your sauce pan.
Add cream cheese, and allow your mouth to water.
Add the turmeric and nutmeg. Be sure to add salt and pepper, while you’re at it. The turmeric turns the sauce more yellow (like cheese) and is SUPER healthy.
Add mustard. I know this seems weird, but mustard helps the mild sauce get a little more bite, so it picks up a bit more of that cheddar cheesy goodness.
Throw all the pasta in. Your pan will be full, so stir gently. Leave the pan on low.
Add the frozen peas and cover. Turn the heat up to medium low, and stir it pretty often so it doesn’t stick. As soon as the peas are hot, you’re good to go.
Devour and enjoy.
My kid ate two plates full, and asked for more. His belly was so distended I couldn’t bring myself to give him more, even though he asked. Sorry, brah.