MACRONI AND CHEESY SWEET POTATO CASSEROLE

Macroni and Cheesy Sweet Potato Casserole image

Provided by Pat Duran

Time 55m

Number Of Ingredients 12

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.