• 1 pound gluten free elbow macaroni
  • 3 tablespoons olive oil
  • 1 pound (more or less) of ground beef
  • Crumbled goat cheese
  • 1/3 cup Bob’s Red Mill gluten free all-purpose flour
  • Mashed cooked peeled sweet potato, (1 large sweet potato)
  • 3 ½ cups unsweetened almond or coconut milk
  • 2 teaspoons sea salt
  • Fresh black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coconut aminos or tamari sauce
  • 1 teaspoon lime juice (optional)
  • 2 to 3 teaspoons chopped fresh rosemary (optional)


  1. To cook sweet potato: Peel and cut sweet potato into 2 inch chunks.  Add enough olive oil to coat. Cook at 375F for 40 minutes or until soft. Mash and set aside.
  2. In a medium pan, brown ground beef. Add some garlic powder, minced onion, sea salt and fresh ground pepper. Set aside.
  3. While the ground beef are cooking, bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and set aside.
  4. In a large saucepan, make a ‘paste’ by whisking the olive oil and flour over medium heat for 3 to 5 minutes. It will become clumpy.
  5. Add mashed sweet potato, milk, salt, pepper, garlic, mustard, coconut aminos or tamari, and lime juice to the saucepan and bring to a slight boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens, 3-5 minutes.
  6. Whisk until smooth. Some sweet potato chunks may remain. This is fine.
  7. Add rosemary and combine.
  8. Add pasta to a parchment paper lined 9×13 pan, add ground meat and goat cheese. Then add sweet potato mix and combine thoroughly.
  9. Bake at a 350F oven for 20 minutes, then adjust shelf and broil for 3-4 minutes, keeping a close eye on the mac and cheese. You want it bubbly and crispy.

Enjoy with the kale salad found here. Feeds about 6 people.

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