Ingredients:

  • 16 oz (450g) elbow macaroni
  • 1 tbsp (15ml) salt
  • 2 cups (480g) mashed sweet potato
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • 1 cup (240ml) whole milk
  • 1/4 cup (60ml) unsalted butter, melted
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.5g) ground black pepper
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the macaroni and cook for 1–2 minutes less than the package instructions (al dente).
  3. Drain the pasta in a colander and set aside; do not rinse.
  4. Toss the mashed sweet potato, milk, melted butter, garlic powder, smoked paprika, and pepper into a blender.
  5. Blitz on high for 30–60 seconds until the mixture is completely smooth and aerated.
  6. Pour the mixture back into the warm pot over medium-low heat. Stir constantly until the sauce begins to simmer.
  7. Turn the heat to low and fold in the shredded cheddar cheese one handful at a time until fully melted and glossy.
  8. Fold in the cooked macaroni, stirring until every noodle is coated, then remove from heat immediately.