Macroni and Cheesy Sweet Potato Casserole

By Pat Duran
@kitchenChatter

After searching many recipes and techniques I finally came up with a nice combination of ingredients for this recipe. Including the idea from Susan's Sweet Potato Soup.
The creamy sweet potato adds a nice, thick sauce to this classic mac & cheese casserole with just a little kick.
Who knew Kix cereal would taste so good! Just the right crunch for the cheese topping.

Rating:

★★★★★ 1 vote

Comments:

6 Comments

Serves:

8-10 servings

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

15 oz: can sweet potatoes,well drained and mashed
1/2 c: coconut milk
4 c: milk
1/3 c: butter
3 oz: pkg. cream cheese, cut in cubes
1/2 c: all purpose flour
2 tsp: salt
1/4 tsp: nutmeg
1/4 tsp: each white pepper and cayenne pepper
5 c: sharp white cheddar cheese -may add more if desired
1 lb: elbow macaroni or your favorite pasta shells work great too
1 1/2 c: kix cereal, slightly crushed

How to Make Macroni and Cheesy Sweet Potato Casserole

Step-by-Step

1Heat oven to 375^. Spray a 9x13-inch baking dish with non stick buttery oil. Set aside.
Put drained sweet potatoes in food processor. Pulse for 2 or 3 times then add the coconut milk and pulse until blended and smooth..Set aside.
2Warm milk in a medium saucepan over medium heat.
Melt butter in a large skillet over medium heat. When butter bubbles, add the flour. Cook and whisk for about 1 minute. While whisking, slowly pour the hot milk in a slow stream to keep the mixture smooth and creamy.Add the cream cheese chunks. Keep whisking until mixture bubbles and becomes thick and smooth,about 9 minutes.Remove pan from heat.
3Stir in nutmeg,white pepper, cayenne, and sweet potato mixture. Mix until blended.
Stir in 3 1/2 cups of the cheese. Set aside.
Cook pasta in boiling water for only 5 minutes, drain. Add pasta to the potato/cheese sauce and pour into prepared pan. Top with remaining cheese and sprinkle with the crushed kix on top.
Bake until golden on top and bubbly, 30 minutes.