Step 1

Preheat the oven to 375 degrees F. Coat a 9×13 baking pan with cooking spray (or two 8×8 and freeze one for later).

Step 2

Bring a large pot of water to a boil. Add the macaroni and cook until tender but still a bit firm. Reserve 3/4 cup of pasta water. Drain pasta in strainer/colander and set aside. Toss with a little olive oil to keep from sticking.

Step 3

Meanwhile, place the sweet potato flesh (orange part), milk, pasta water, yogurt, salt and pepper into a blender and blend until smooth (this hides the vegs from keen eyes!).

Step 4

Then pour the milk mixture into the same pot you cooked the pasta in. Stir frequently over medium-high heat and cook until the mixture is almost simmering. Turn to low and slowly whisk in the cheese a little bit at a time. Stir until mostly melted and smooth. Cooking Note: The cheese sauce will seem runny/soupy but it thickens up in the oven.

Step 5

Add the cooked macaroni to the cheese sauce and stir to combine. Transfer the macaroni and cheese to the baking dish.

Step 6

Combine bread crumbs, olive oil, and dried parsley in a small bowl. Sprinkle over the top of the macaroni and cheese.

Step 7

Bake for about 20 minutes, until the top is lightly browned.