Smoky Sweet Potato
Mac and Cheese with Kale
Yes, I did a thing.
Homemade Mac and Cheese will never look the same again. Whoa. I’m excited about this one.
It’s creamy with hint of smoked paprika, the pasta has a bite and is salted with Parmesan, rich bone broth cooked sweet potatoes and KALE. Yes, kale.
Then topped with more Parmesan. Dig in!
Kale in Mac and Cheese?
Yes, I know. It may seem strange but hints of this hearty green leafy vegetable add so much to this dish.
All the benefits of Kale
- Vitamin C
- Vitamin A
- Antioxidant
- Can help lower cholesterol
- High in Beta-Carotene
- High in Minerals
- and can help weight management!
Sure, go ahead and substitute. Spinach would work too!
Comfort Food never looked so good.
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Smoky Sweet Potato Mac and Cheese with Kale
- Total Time: 25 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Creamy, rich and delicious with gluten free pasta and extra Parmesan.
Ingredients
Scale
- 1 cup bone broth
- 1/2 cup water
- 1 medium sweet potato, peeled and cubed
- salt and pepper
- 1 lb. gluten free pasta (I used this brand)
- 3 tablespoons butter
- 1 tablespoon gluten free flour
- 1 cup milk
- 4–5 large leaves of kale, trimmed and sliced thinly (I used dinosaur kale)
- 1 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon smoked paprika
Instructions
- Add the bone broth, water, cubed sweet potatoes and a large pinch of salt, to a small to medium sauce pot. Bring to a boil and cover. Turn the heat to medium and cook for 6 minutes or until the sweet potato pieces are tender. Drain in a colander and let them sit in it until step 6.
- Bring a pasta pot full of water to a boil with 1/2 teaspoon of salt. When it boils add in the pasta and cook according to package instructions or until just al dente with still a bite to the pasta. Drain in a colander.
- Meanwhile, to make the cheese sauce melt the butter in a medium sauce pan or pot on medium heat. Whisk in the flour and cook for 30 seconds.
- Slowly add in the milk while stirring with a whisk. When it begins to thicken turn the heat to low.
- Add in the kale and cheese. Fold in with a wooden spoon or spatula until fully combine. Turn the heat off.
- Add the sweet potatoes to a bowl or blender. Blend with a hand immersion blender or stand blender, until smooth. Add the sweet potato and smoked paprika, to the cheese and kale mixture.
- When the pasta is drained, add it to the cheese mixture. Toss to coat and combine everything.
- Garnish with more Parmesan cheese and a sprinkle of smoked paprika. Serve and enjoy.
Notes
- Use a sharp knife or fork to check the sweet potatoes. Make sure not to over cook them – you just want the knife or fork to be able to easily enter the center of the piece.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
You will find recipes that are dairy free too - plus so many
you can make with all purpose flour.
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2 Responses
I made this tonight and it was really yummy! I just wanted to share that I subbed regular milk for oat milk and I just added one extra TBS of butter to make sure it was still creamy and it turned out great. Just add a little pasta water if it’s too thick. Yum!
Thanks so much for making this recipe. Liked hearing about your additions and changes. I need to make this soon!