Better than Boxed – Homemade Mac & Cheese #prayforoklahoma

3.7 from 3 reviews

This creamy mac and cheese is as comforting as it is delicious. Check out the notes for special variations of the recipe.


  • 8oz (half a 1lb box) of pasta
  • 1 small sweet potato, cooked
  • 1 Tablespoon coconut oil
  • 1 1/2 teaspoons yellow mustard
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/21 cup coconut milk or any dairy free milk


  1. Boil pasta according to box directions. Meanwhile, cook your sweet potato in the microwave, turning it once, if needed.
  2. Peel sweet potato and mash it with a fork.
  3. In your blender or food processor, puree warm sweet potato, yellow mustard, cumin and salt to a smooth, creamy consistency. Add a splash of milk, if needed. The “sauce” will be thick not runny.
  4. Drain pasta and put it back the pot. On low heat, add coconut oil and mix well. Add sweet potato puree and mix until evenly distributed on low heat. Slowly pour coconut milk in the pot 1/2 cup at a time. How much you add depends how much “sauce” your family likes.
  5. Serve immediately warm.


I’ve made this recipe several times with many variations. If you can tolerate dairy, use regular milk and butter instead of coconut milk and coconut oil. For a gluten free option, use your favorite box of gluten free pasta. The yellow mustard and cumin combo add that touch of tangy/sharp/smoky flavor that the fake box tries to give…but better.