Roasted Sweet Potato-Bacon Mac and Cheese

Ingredients

• 2 medium sweet potatoes, peeled and cut into 3/4-inch pieces (about 3 cups)
• 2 tablespoon olive oil
• ½ teaspoon dried oregano, crushed
• ½ teaspoon garlic powder
• Salt and black pepper
• 8 ounce dried cavatappi, large macaroni, or medium shell pasta
• 3 tablespoon butter
• 3 tablespoon all-purpose flour
• 2 ½ cup whole milk
• 2 cup shredded Gouda cheese (8 oz.)
• 1 cup shredded sharp cheddar cheese (4 oz.)
• 1 cup shredded Monterey Jack cheese (4 oz.)
• 4 slices bacon, crisp-cooked and crumbled
• ½ cup grated Parmesan cheese

Directions

1. Preheat oven to 400°F. Line a 15×10-inch baking sheet with parchment paper. In a large bowl combine the first four ingredients (through garlic powder). Season with salt and pepper; toss to coat. Spread onto prepared baking sheet. Roast 30 minutes or until tender and browned, stirring once. Reduce oven temperature to 350°F.
2. Lightly grease a 2 1/2-to 3-qt. baking dish. Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.
3. Meanwhile, in a 3-qt. saucepan melt the 3 Tbsp. butter over medium. Stir in flour. Cook, whisking constantly, 1 minute. Add the milk. Cook, whisking constantly, until thickened and bubbly. Cook and whisk 2 minutes more. Remove from heat. Add the Gouda, cheddar, and Jack cheeses, whisking until cheeses melt and sauce is smooth. Season to taste with salt and pepper. Add the cheese sauce, the roasted sweet potatoes, and the bacon to the cooked pasta. Stir gently to combine. Transfer to prepared dish.
4. Sprinkle Parmesan over pasta mixture in dish. Bake 25 to 30 minutes or until golden and bubbly. If desired, sprinkle with additional crumbled crisp-cooked bacon.