Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 2 cups mashed sweet potato
  • 1/2 cup whole milk
  • 1/4 tsp ground nutmeg
  • 1/4 tsp garlic powder
  • 4 tbsp unsalted butter
  • 2 cups extra-sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 tsp smoked paprika
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes less than the package instructions until slightly firm. Drain and set aside.
  2. Place mashed sweet potato, milk, nutmeg, and garlic powder in a blender. Blitz until the mixture is completely smooth and glossy.
  3. In a medium saucepan, melt 4 tbsp butter over medium heat. Lower heat to medium-low and stir in the sweet potato puree.
  4. Gradually fold in the shredded cheddar and Gruyère one handful at a time, stirring constantly until melted and smooth.
  5. Stir in the smoked paprika, salt, and pepper.
  6. Pour the cooked pasta into the cheese sauce and fold gently with a spatula until every noodle is thoroughly coated.
  7. Transfer the mixture into a greased 9x13 inch baking dish.
  8. In a small bowl, mix Panko, melted butter, and Parmesan. Sprinkle evenly over the top of the macaroni.
  9. Broil on high for 3–5 minutes until the top is mahogany-colored and smells nutty.