MACRONI AND CHEESY SWEET POTATO CASSEROLE

Macroni and Cheesy Sweet Potato Casserole image

Provided by Pat Duran

Time 55m

Number Of Ingredients 12

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15 oz can sweet potatoes,well drained and mashed
1/2 c coconut milk
4 c milk
1/3 c butter
3 oz pkg. cream cheese, cut in cubes
1/2 c all purpose flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp each white pepper and cayenne pepper
5 c sharp white cheddar cheese -may add more if desired
1 lb elbow macaroni or your favorite pasta shells work great too
1 1/2 c kix cereal, slightly crushed

Steps:

1. Heat oven to 375^. Spray a 9x13-inch baking dish with non stick buttery oil. Set aside. Put drained sweet potatoes in food processor. Pulse for 2 or 3 times then add the coconut milk and pulse until blended and smooth..Set aside.
2. Warm milk in a medium saucepan over medium heat. Melt butter in a large skillet over medium heat. When butter bubbles, add the flour. Cook and whisk for about 1 minute. While whisking, slowly pour the hot milk in a slow stream to keep the mixture smooth and creamy.Add the cream cheese chunks. Keep whisking until mixture bubbles and becomes thick and smooth,about 9 minutes.Remove pan from heat.
3. Stir in nutmeg,white pepper, cayenne, and sweet potato mixture. Mix until blended. Stir in 3 1/2 cups of the cheese. Set aside. Cook pasta in boiling water for only 5 minutes, drain. Add pasta to the potato/cheese sauce and pour into prepared pan. Top with remaining cheese and sprinkle with the crushed kix on top. Bake until golden on top and bubbly, 30 minutes.