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Healthy Recipes · Healthy Sides

Buffalo Sweet-Potato Mac & Cheese

Serves 4 · About 40 minutes

Creamy sweet-potato macaroni with nutritional yeast, white beans and lively Buffalo flavor, finished with celery and scallions.

Buffalo Sweet-Potato Mac & Cheese

Macaroni

  • 8 ounces whole-wheat or chickpea elbow macaroni HA
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • ¾ cup no-salt-added cannellini beans, rinsed and drained HA

Buffalo Sauce

  • 1 cup low-fat milk or unsweetened soy milk HA
  • ⅓ cup nutritional yeast
  • ½ cup shredded sharp cheddar, optional, or use the no-cheese option below HA
  • ¼ cup Buffalo-style hot sauce, plus more to taste HA
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 1 teaspoon fresh lemon juice

Finish

  • 2 scallions, thinly sliced
  • 1 celery stalk, finely diced
  • Optional blue cheese crumbles, served separately HA

Directions

  1. Cook. Cook the pasta according to package directions. Meanwhile, steam or boil the sweet potato for 10–12 minutes until very tender. Reserve 1 cup pasta water and drain.
  2. Blend. For the cheddar version, blend the sweet potato, beans, milk, ⅓ cup nutritional yeast, optional cheddar, hot sauce, Dijon, garlic, onion powder, paprika and lemon until completely smooth. For the no-cheese version, omit the cheddar, increase the nutritional yeast to ½ cup and add 1 teaspoon white miso.
  3. Combine. Return the pasta to the pot and fold in the sauce over low heat. Add reserved pasta water a little at a time until glossy and creamy.
  4. Finish. Stir in half the scallions and celery. Divide among bowls and top with the remainder, a small drizzle of hot sauce and optional blue cheese served separately.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.