Sweet potato mac & cheese cups

Perfect for the children's lunchbox or as a tasty snack

1 small sweet potato

250g macaroni

20g butter

20g flour

500ml milk

1 tsp Dijon mustard

150g grated cheddar or mozzarella cheese

Salt and pepper, to taste

Heat oven to 200°C. Prick the sweet potato and place on baking sheet. Bake for 1 hour, or until soft. Let cool, cut open, scrape out flesh and mash well. 
Bring a large pot of water to a boil. Cook macaroni according to package directions, drain and replace in the pot.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and whisk well. 
Gradually pour in the milk, whisking constantly to prevent any lumps. Whisk until the milk thickens, about 10 minutes.
Add the mustard, cheddar, mashed sweet potato flesh, salt and pepper and whisk until smooth. 
Pour over the cooked macaroni and combine.
Lightly grease 2 muffin tins and divide the mixture. You should get around 15 cups in total. Bake for 25 minutes. Eat cold or warm.

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