A simple weeknight dinner that puts a twist on a family favorite dish.

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows; stir gently.

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  • Cook pasta according to package directions; remove from heat and drain well.

  • Meanwhile, in a small pot bring the broth to a boil and add the sweet potato; cook 3 to 4 minutes or until soft, then remove from heat.

  • In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth.

  • In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat; slowly stir in cheese until melted (mixture may appear curdled). Stir pasta into the sauce in skillet. Let stand 5 minutes. Stir in enough milk to make a creamy consistency.

  • Serve topped with fresh basil.

Customize It:

Rather than shredding your cheese, grab your family's favorite pre-shredded cheese blend.

Nutrition Facts

337 calories; protein 14.9g 30% DV; carbohydrates 50.2g 16% DV; fat 9.2g 14% DV; cholesterol 29.8mg 10% DV; sodium 399.6mg 16% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
09/28/2016
What a sneaky way of getting a healthy veggie in the mac and cheese! I love this! I sure wish I could have found fontina cheese but I couldn't. I googled for a substitution and saw that provolone was suggested. However it made the sauce stringy and not "pretty" and smooth as in the 2 photos before mine. Still tasted good though. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2016
Delicious and easy Read More
Rating: 5 stars
09/28/2016
What a sneaky way of getting a healthy veggie in the mac and cheese! I love this! I sure wish I could have found fontina cheese but I couldn't. I googled for a substitution and saw that provolone was suggested. However it made the sauce stringy and not "pretty" and smooth as in the 2 photos before mine. Still tasted good though. Read More
Rating: 5 stars
09/26/2016
This was really good! My market didn't carry the Barilla pasta sauce so I just used some marinara and added some fresh basil to the puree. I had this done in 22 minutes (I timed it) and my 3 year old gobbled this up. He never eats sweet potatoes btw! I'm going to make a big batch to freeze for quick lunches for my son. Thanks for sharing! Read More
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