Another great mac & cheese recipe! (Is there ever bad mac & cheese though?) This one caught my eye because I could hide a lot of extra veggies in it for the husband and little guy.
Adapted from Finding Joy in my Kitchen
• 3 C milk
• 2 C al dente cooked pasta (I used veggie pasta made with carrots and squash)
• 1 tsp. salt
• 1 C canned sweet potato
• 6 oz. shredded cheddar cheese
• 3 T Parmesan cheese
• salt & pepper
In a large saucepan on medium heat, combine the milk and cooked pasta with salt.
Slowly add the canned sweet potato to the pan and stir. Keep stirring every minute or two until the mixture begins to boil.
Reduce the heat to low and continue to stir to keep the mixture from sticking to the pan.
When the pasta is done (test a piece), remove the pan from the heat.
While the pasta is still hot, add in the parmesan and cheddar cheese and mix well to melt the cheese. Season with salt and pepper.