There’s mac and cheese… and then there’s grown-up mac and cheese that accidentally becomes your entire personality for the week. This one? It’s the latter. It’s what happens when cozy fall flavors get a little makeover. Extra sharp cheddar meets sweet potato (or roasted squash if you’re in your “seasonal gourd era”), and leeks come in to make everything taste fancier than it actually is. Enter sweet potato broccoli mac and cheese, the dish that combines vibrant flavors.
To be honest, this recipe came together as I was cleaning out the fridge and trying to make a family dinner with veggies that were on their last legs, while honoring my craving for comfort food during one of the coldest evenings of the year so far. So, I decided to just wing it and came up with this. I initially made it with smoked gouda instead of extra sharp cheddar. And while I thought it would be amazing, it fell a little bit flat. So then I went back to the drawing board and made it with extra sharp cheddar and bam it was perfect. This sweet potato broccoli mac and cheese was born from that process.
The sauce is creamy, velvety, and just a little earthy from the sweet potato, and it’s balanced perfectly with sharp, salty cheddar that cuts through the sweetness. The leeks add this soft, aromatic vibe while the broccoli sneaks in for texture and green energy. If you’re wondering if you could make this without the sweet potato, the answer is yes! Just turn this into a leek broccoli cheddar Mac. OR you can skip the broccoli and make this a leek and sweet potato Mac (also so good.) Either way, sweet potato broccoli mac and cheese remains a delightful choice.
Speaking of sweet potatoes, I had these random mashed sweet potatoes from Trader Joe’s in my freezer and decided to use those. You can absolutely go the shortcut route with frozen roasted or mashed squash or sweet potatoes, OR you can roast some fresh squash. Either way, you end up with a bubbling, golden-topped masterpiece that’s equal parts wholesome and indulgent. The kind of dish you eat straight from the pan while texting your group chat about how you “just made the best thing ever.” And yes, I’m still talking about sweet potato broccoli mac and cheese.
Why you’ll love this recipe
- Cozy, creamy, and deeply flavorful without being heavy.
- Sneaks in veggies in a way that feels intentional and seasonal, not forced
- Can be one pot if you decide to boil the pasta first and use the same pan!
Substitutions and swaps
- Cheddar: Swap for smoked gouda, fontina, or a white cheddar blend. You may want to add a splash of lemon juice or white wine vinegar to brighten it up if you don’t use a super sharp cheese.
- Sweet potato: Use roasted butternut or honeynut squash. Canned pumpkin works in a pinch!
- Leeks: Shallots or sweet onions will do. Just sauté for a few minutes.
- Broccoli: Try peas, spinach, or even roasted cauliflower. You can also skip!
- Panko: Crushed Ritz crackers = buttery, nostalgic magic. I low key regret not doing this the first time ???
Tips that matter
- Don’t skip rinsing your leeks — dirt hides everywhere.
- Grate your own cheese. Pre-shredded stuff won’t melt as smoothly!
- Let it rest for 5 minutes before serving — the sauce sets into that luscious, creamy texture.
- Taste your sauce before adding pasta. It should already taste amazing.
What to serve this with
A simple arugula salad with lemon vinaigrette, roasted chicken thighs, or just a glass of wine and a blanket pairs well with sweet potato broccoli mac and cheese.
When should I make this
Perfect for cozy weeknights, low-effort dinner parties, Friendsgiving, or the first chilly Sunday when you declare it “soft pants season.”
Wine pairings / cocktail suggestions
- Wine: Chardonnay (oaked), Viognier, or a dry Riesling.
- Cocktail: Maple bourbon sour or a whiskey smash with sage.
Make ahead, storage & reheating
- Make the sauce up to 2 days ahead and refrigerate.
- Store leftovers in an airtight container up to 4 days.
- Reheat in a 350°F oven for 15 minutes or in the microwave with a splash of milk to loosen.
- Freeze before baking for up to 2 months (wrap tightly).
Common mistakes & how to avoid them
- Skipping the roux whisking step: That’s your creamy base!
- Forgetting salt in pasta water: Every part of your recipe needs to be seasoned, even the naked pasta!!!
- Overbaking: You want bubbly edges, not dry noodles.
Sweet Potato Cheddar Mac with Broccoli and Leeks
Ingredients
For the Pasta:
- 1 lb rigatoni
- 3 cups small broccoli florets fresh or frozen
- 1 tbsp kosher salt for the pasta water
For the Sauce:
- 3 tbsp unsalted butter
- 1 large leek white and light-green parts only, thinly sliced into half moons and rinsed well
- 3 tbsp all-purpose flour
- 2½ cups whole milk
- ½ cup heavy cream or half-and-half
- 3 cups shredded extra-sharp cheddar about 12 oz total
- 1 cup frozen Mashed Sweet Potatoes or 1½ cups roasted butternut or honeynut squash
- 1 tsp Dijon mustard optional but recommended
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt to taste
- Freshly ground black pepper
For the Topping:
- ¾ cup panko breadcrumbs
- ½ cup shredded extra-sharp cheddar about 2 oz
- Pinch of kosher salt
Directions
If using roasted squash, here are the instructions. If not, skip this step and move to step 2!
- Heat oven to 425°F. Toss 1 cup cubed butternut or honeynut squash (about ¾-inch pieces) with 2 tsp olive oil, salt, and pepper. Roast on a parchment-lined sheet for 25–30 minutes, until tender and caramelized. Mash lightly or purée, then fold into the sauce in place of mashed sweet potato.
- Cook the Pasta & Broccoli: Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente. In the last 2 minutes, add broccoli florets to blanch. Drain and set aside.
- Make the Sauce: In a large, heavy pot, melt butter over medium heat. Add leeks and sauté 5–6 minutes until soft and fragrant. Sprinkle in flour and whisk 1–2 minutes to form a roux. Gradually whisk in milk and cream until smooth. Simmer 4–5 minutes, whisking often, until slightly thickened.
- Add Flavor & Cheese: Lower heat to medium-low. Stir in mashed sweet potatoes (or roasted squash), Dijon, garlic powder, onion powder, salt, and pepper. Add cheddar gradually, stirring until melted and creamy. Taste and adjust seasoning.
- Combine Everything: Add rigatoni and broccoli to the sauce. Stir gently until evenly coated and glossy.
- Make the Topping: In a small bowl, mix panko, cheddar, melted butter, and a pinch of salt until evenly moistened.
- Bake: Transfer mac and cheese to a buttered 8×8-inch baking dish. Sprinkle the topping evenly. Bake at 400°F for 15 minutes, or until golden and bubbling.
- Serve: Let rest 5 minutes before serving.
Rate & Review
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