Spiralized Sweet Potato Macaroni and Cheese with a tasty and crispy fried onion and sage topping.
I fell completely in love with this spiralized sweet potato macaroni and cheese.
Adding sweet potatoes to this macaroni and cheese adds a nutritious twist to the dish. Plus, I got to use my new KitchenAid Spiralizer attachment! (affiliate link). It made fast work of the sweet potatoes.
I resisted getting a spiralizer for a long time, but I kept seeing recipes that I wanted to try. I decided to go for the KitchenAid attachment because it can easily handle firm vegetables like these sweet potatoes. I tried manual spiralizers, and, while they were great with softer veggies like zucchini, they were a challenge with firm veggies like potatoes and carrots.
Of course you can make this recipe without a spiralizer. Just julienne the sweet potatoes and add them to the macaroni and cheese. While the dish won’t be as cute, it will be just as delicious.
My favorite kind of macaroni and cheese is baked. I’m not a big fan of stove top mac and cheese. I know, I know…. yes, stove top mac and cheese super creamy. I just go crazy for baked gooey cheesiness with a crusty, crunchy top.
I topped this macaroni and cheese with store bought French fried onions (my favorite brand is Fresh Gourmet), which I pulsed in the food processor with some fresh sage. The aroma when this mac and cheese was baking was out of this world.
I baked this spiralized sweet potato macaroni and cheese in individual cast iron cocottes. The green ones hold one cup, and the red ones hold two cups. A large baking dish would also work great here. I just like the cocottes because they are so cute!
Are you a big fan of macaroni and cheese? Me too! I just did an inventory, and I have five more mac and cheese recipes, all delicious!
macaroni, cheese, spiralizer, sweet potatoes
Spiralized Sweet Potato Macaroni and Cheese
- 1 pound dried macaroni
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1 yellow onion, diced
- 1/4 cup all purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 1/2 cups (6 ounces) grated cheddar cheese
- 1 1/2 cups (6 ounces) grated Gruyère cheese
- 2 sweet potatoes, peeled and spiralized
- 1 cup packaged crispy fried onions, pulsed in a food processor (or dried breadcrumbs)
- 1 tablespoon minced fresh chives
- Heat the oven to 375 degrees F. Cook the pasta in salted water in a large pot according to package directions to almost al dente (about a minute short of al dente). Drain the pasta and toss it with 2 tablespoons of olive oil.
- In the same pot, melt the butter over medium heat. Add the onion and cook until tender, about five minutes. Add the flour and cook for one minute more, stirring. Add the milk, cream, and nutmeg. Add about a teaspoon of salt and a half teaspoon of pepper, and stir. Bring the mixture to a boil and then reduce the heat to a simmer and cook, stirring regularly, for five minutes.
- Remove the pan from the heat and stir in the cheeses until they melt. Add more salt and pepper to taste. Stir in the sweet potatoes.
- Distribute the mixture among 6 to 8 cocottes, ramekins, or fill a large baking dish.
- Mix the dried onions, sage and 2 tablespoons of olive oil in a bowl, and sprinkle over the macaroni and cheese.
- Bake for 25 to 30 minutes, until the top is browned and crispy. Let stand for five minutes before serving.
Karen’s Kitchen Stories