Roast Chicken and Sweet Potato Mac and Cheese



10 min


1 h


8 Servings

Yes, you can add vegetables to mac and cheese. Sweet potato is a non-threatening presence that pairs nicely with the thick, creamy sauce. Rotisserie chicken adds a protein punch.


  • 1 450 g pkg short pasta , such as macaroni or rotini
  • 2 cups sodium-free chicken broth
  • 2 small sweet potatoes , peeled and diced into ½-inch cubes
  • 1/3 cup unsalted butter
  • 1/2 cup chopped yellow onion
  • 2 tsp chopped garlic
  • ¼ cup all-purpose flour
  • 1/4 tsp cayenne pepper
  • 2 cups milk , warmed
  • 2 tbsp Dijon mustard
  • 4 cups grated aged white cheddar
  • 1/2 cup grated Parmesan
  • salt
  • black pepper
  • 2 cups shredded roast chicken
  • 2/3 cup fresh bread crumbs
  • 2 tsp olive oil


  • Preheat oven to 350F.
  • Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
  • In a saucepan, bring chicken broth to a boil. Add sweet potato and cook until tender, about 4 minutes. Drain sweet potatoes (keeping the remaining chicken stock); set aside.
  • Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add 1/12 cups chicken stock. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
  • Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste.
  • Combine sauce with roasted chicken, sweet potato and cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
  • Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.

Nutrition (per serving)

  • Calories
  • 683,
  • Protein
  • 35 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 33 g,
  • Fibre
  • 4 g,
  • Sodium
  • 630 mg.

Originally published in the January 2013 issue. Photo by Andrew Grinton.