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From The North Grove's Kitchen: Macaroni and Cheese with Sweet Potato

This tasty vegetarian recipe is an adaption of a recipe from Try it at home and tell us how you like it!

Macaroni and Cheese with Sweet Potato

Makes: 8 servings


  • 1 large cooked sweet potato, peeled and chopped

  • ½ cup red lentils, cooked (optional)

  • 4 cups small pasta (penne, fusilli, macaroni)

  • 1/4 cup butter

  • 3 Tablespoons all-purpose flour

  • 2 cups whole milk, warmed

  • ½ teaspoon garlic powder (optional)

  • 1 teaspoon mustard

  • 3/4 teaspoon paprika

  • 1 and 1/2 cup old cheddar cheese, grated

  • 3/4 cup feta, crumbled

  • ½ to 1 teaspoon salt

  • ¼ teaspoon pepper


  • 1 cup breadcrumbs

  • ¼ cup cheddar cheese, grated

  • 4 fresh sage leaves, sliced (optional)


1. Arrange oven rack so it is about 4 to 6 inches from the element. Find your 13x9 inch pan (if using) and put aside.

2. Cook Sweet Potato and lentils: Place a small pot of water over high heat. When the water comes to a boil, add sweet potato pieces and red lentils, and cook for about 10 minutes or until both sweet potato and lentils are soft. Carefully drain and keep water to use in another recipe if you wish! Roughly mash sweet potato and lentils together.

3. Boil Pasta:

o Cook pasta according to package directions, when just about cooked, carefully drain and place pasta back in pot.

4. Make White (Béchamel) Sauce:

  • In a large pot over low to medium heat, melt butter, then slowly whisk in flour until smooth. Slowly whisk in milk and stir until sauce is gently bubbling and thickens then the garlic powder, mustard, and paprika.

5. Slowly stir in cheddar cheese and feta; once melted, add the mashed sweet potato and lentil mixture, salt and pepper and stir just until combined.

6. Putting It All Together:

  • Carefully add pasta to cheese sauce and stir well. Taste and see if it needs extra seasoning.

  • Turn oven broiler on and transfer macaroni and cheese to a 13x9 inch casserole dish if your pot isn’t oven safe, mix topping ingredients together and sprinkle over top. Put in oven and cook until top is brown and bubbly, this can happen very quickly so keep a watchful eye! Serve hot!

If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at



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