Sometimes, you have a carton of milk in the fridge, and you truly believe that that carton is full. You start making a recipe, then, when it’s time to add the milk in, you realize that somebody put it back in the fridge with nothing left inside. Even if that somebody who left the one drop of milk in the carton is you… you now have a problem: what to substitute in your already started recipe? Buttermilk in a roux? BUTTERMILK. IN. A. ROUX. Why haven’t I thought of this before? It’s deliciously cheesy tasting and low-fat at the same time. Win-win.

This recipe started out with a couple of sweet potatoes that absolutely needed to be used up, and my discovery of a big jar of macaroni at the back of my cabinet. A little roux, some spices, a little bit of green onion, and we’re in business. Sweet potato macaroni and cheese – what are you waiting for?!

Sweet Potato Mac & Cheese


  • 500 g peeled and cubed sweet potato
  • 1 1/2 cups uncooked macaroni
  • 6 chopped green onions
  • 1/2 cup shredded sharp cheddar cheese
  • buttermilk sauce ingredients
  • 4 tbsp butter
  • 3 tbsp flour
  • 2 cups buttermilk
  • 2 tsp dehydrated onion
  • 2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1 tsp mustard
  • 1 tsp black pepper or more, to taste


  • Bring a large pot of water to a boil with chopped sweet potato inside.
  • Cook for about 10 minutes, until tender enough to mash.
  • Drain & transfer to a large mixing bowl.
  • Roughly mash until broken down. It doesn’t have to be perfectly smooth – lumps are fine!
  • Fill the pot back up with water and bring to another boil. Add pasta and cook about 6 minutes, or until al dente. Drain and toss with sweet potato.
  • While you wait for the pasta water to boil, begin the buttermilk sauce by melting butter over medium heat, then whisk in flour.
  • Slowly add the milk, whisking constantly.
  • Add dehydrated onion, paprika, smoked paprika, mustard & pepper.
  • Continue to cook over medium heat, whisking frequently.
  • Once the sauce has thickened, pour over sweet potato and macaroni mixture.
  • Stir in green onions.
  • Preheat oven to 350F.
  • Transfer to oven safe dish (or multiple small oven-safe dishes for single-serve possibilities!)
  • Top with shredded cheese and extra green onions.
  • Bake at 350F for 10 minutes, or until cheese on top has melted.
  • Serve hot!