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–+ servings

Sweet Potato Cheddar Mac with Broccoli and Leeks

Serves 4
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Golden baked macaroni and cheese with broccoli and leeks in a cast-iron skillet, topped with crispy panko and melted cheddar.

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.