Mac 'n' Cheese with Sweet Potato Puree

First, prepare the sweet potato puree. Peel, clean, and cut the sweet potatoes into small cubes. Bring 1.5 l of water to a boil in a pot, add the sweet potato cubes, and cook until soft for approx. 15–20 minutes. Then drain the water and finely mash the sweet potatoes until a smooth consistency is achieved.

Cook the gluten-free elbow pasta in plenty of salted boiling water according to package instructions until al dente, then drain. Cooking time varies depending on the type, but is usually between 5 and 10 minutes.

Return the sweet potato puree to the pot. Add the rice cuisine, stir well, and simmer over low heat for about 5 minutes. Stir in the freshly grated cheddar until completely melted. Remove the pot from the heat, season the sauce with salt and pepper, and fold in the cooked pasta.