Note that one recipe makes about 2.5 8x8 pans.
1 1/2 pound whole wheat macaroni
1 large sweet potato, baked or microwaved until soft
2 1/2 cups milk
3/4 cup pasta water
3/4 cup plain yogurt
1/2 tsp salt
1/4 tsp pepper
3 cups grated cheese (I like cheddar)
1 cup breadcrumbs
1 tsp olive oil
Coat baking pans with spray oil. Cook macaroni a few minutes shorter than the directions on the box say. Noodles should be somewhat tender, but not all of the way cooked. Drain pasta, reserving 3/4 cup of the pasta water.
Place sweet potato flesh, milk, pasta water, yogurt, salt and pepper in a blender and blend until smooth. Pour into a large saucepan and cook on medium until almost simmering, stirring frequently. Reduce heat to low and slowly stir in cheese until melted.
Pour over macaroni and stir until combined. Place in baking dishes. Combine breadcrumbs and olive oil and sprinkle over macaroni. Let dishes cool some. Cover with plastic wrap and then aluminum foil. Place in gallon Ziploc bag. Freeze. To serve, thaw, remove foil and wrap, and bake at 375 for about 30 minutes until browned.
Adapted from Thriving Home Blog