The key to silky-smooth cheese sauce? Buy the cheese in blocks and shred it yourself. During our testing, we found bagged, preshredded cheese doesn't melt as smoothly because of starches that are added to prevent the cheese from sticking together.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

30 mins
30 mins
25 mins
1 hr 25 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a 15x10-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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

701 calories; fat 40g; cholesterol 115mg; saturated fat 22g; carbohydrates 52g; mono fat 13g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 10g; protein 32g; vitamin a 10392.4IU; vitamin c 1.6mg; thiamin 0.5mg; riboflavin 0.7mg; niacin equivalents 4mg; vitamin b6 0.3mg; folate 126.7mcg; vitamin b12 1.5mcg; sodium 979mg; potassium 568mg; calcium 746mg; iron 2.3mg.