Ingredients:

  • 1 lb (450g) Elbow macaroni or Cavatappi pasta
  • 1 tbsp (15ml) Salt
  • 2 cups (480g) Mashed sweet potato (roasted and peeled)
  • 1/2 cup (120ml) Whole milk
  • 2 tbsp (30g) Unsalted butter, melted
  • 1 cup (115g) Sharp Cheddar cheese, shredded
  • 1/2 cup (55g) Parmesan cheese, freshly grated
  • 1/2 tsp (2.5g) Garlic powder
  • 1/4 tsp (1.2g) Smoked paprika
  • 1/2 cup (55g) Panko breadcrumbs
  • 1 tbsp (15ml) Melted butter

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions (al dente). Drain in a colander, reserving 1/2 cup of pasta water.
  2. In a high-speed blender, combine the roasted sweet potato puree, milk, 2 tbsp melted butter, garlic powder, and smoked paprika. Blend on high until completely smooth and glossy.
  3. While the blender is on low or using a pot over medium-low heat, fold in the shredded Cheddar and Parmesan cheese, stirring continuously until melted.
  4. Combine the cooked pasta with the cheese sauce. If the sauce is too thick, stir in the reserved pasta water until the desired consistency is reached.
  5. Transfer the mixture to a baking dish. Mix panko breadcrumbs with 1 tbsp melted butter and sprinkle evenly over the top.
  6. Bake or broil until the topping is golden-brown and shattering.