It was a cold and rainy April weekend in Minnesota. The type of weekend that just begs for ooey-gooey mac and cheese.
But instead of pulling out that blue box we all know and love, I decided to step things up. So without the fresh breezes and warm sunshine to distract me, and the theory that homemade, really truly homemade, is more satisfying and delicious than anything out of a box, I attempted my first mac and cheese.
And it was indeed satisfying.
March and April are tricky times of the year. The spring produce isn’t really in season yet, but neither are the root vegetables of Winter. So if you’ve got a few less than fresh sweet potatoes lying around, like I did, here’s a way to use them up that’s both tasty and healthy!
This is a recipe adapted from Cooking Light, they called it sweet potato mac n’ cheese, but based on the sweet-potato-to-cheese ratio, and maybe the fact that I’m Minnesotan, I really thought this qualified as more of a hot dish*.
The Culinary Capers 