Baked Sweet Potato Macaroni and Cheese

I was in the mood for something cheesy for dinner and what is cheesier than macaroni and cheese? I was also feeling a little lazy and didn't want to bother with making a white sauce. This dish
was so easy to make and it turned out to be very delicious.

I don't have many kitchen appliances. I don't like them. I like to cook, not operate machines. I don't like the noise, they take up counter space, and they are ugly. The few I do have stay put away and I typically avoid making things that need them. I'm too lazy to get them out, clean them afterwards, then put them back away.  Too much trouble.

But since I have been drinking smoothies everyday, my blender has taken up semi-permanent residence out in the open and on the ready.  Since it was sitting there looking at me, I decided to employ it to make an easy cheese sauce.

As I plundered around the kitchen, this is what I came up with, based on my current inventory. Alice asked what made me think of using a sweet potato. Well, I'm always looking to boost the nutritional profile of foods I cook, and I had a leftover baked one on hand.

Baked Sweet Potato Macaroni and Cheese
8 oz. macaroni, cooked and drained
1 sweet potato, baked until tender
8 oz. extra sharp cheddar cheese, shredded and divided
2-3 Tbsp. sweet onion, coarsely chopped
1 egg (next time I'll use 2)
1-12 ounce can evaporated milk (not sweetened condensed)
Salt and freshly ground black pepper, to taste

Butter or spray a 2 quart baking dish and preheat oven to 350 degrees.

Cook macaroni to desired tenderness, drain and set aside.

Combine remaining ingredients in blender, reserving a handful of cheese for the top, and blend until completely smooth.

Put 1/2 the macaroni into the prepared casserole dish; pour over half the sauce. Repeat layers and top with reserved cheese.

Cover and bake for 30 minutes. Uncover and cook for 10 more minutes, until puffed, bubbly, and beginning to brown around the edges.