Sweet Potato Brie Mac & Cheese

First off; my apologies for the late arrival of this post.  I'm still adjusting to the schedule and demands of my new job, and Peter was here this past week for several days and I would rather have tea & play cribbage with him in the evening than pursue the solitary pleasures of writing.  It was a crazy, busy week...I'm not complaining mind you.  After such extended idleness busy is a marvelous, if unsettling thing.
Emily has done very well getting herself off to school in the mornings, and in helping out with a few extra chores when she gets home.  I may have to consider a small raise in her allowance.  We'll see how long it lasts or if the novelty of independence wears off.  With Christmas and its inherent busy-ness looming her help will be even more critical....and I'll be honest, I'm thrilled to hand off a few chores.
Emily decided to cook Monday night again, so we picked up the necessary ingredients Sunday while we were grocery shopping.  While I was making Sunday supper I cooked a couple of extra sweet potatoes so the sweet potato puree was ready for Monday night; one less step, and one less pot to wash.  One of these days Emily will no longer use every possible utensil to make dinner, but until then whatever I can do to quietly ease the mess I will do.
Monday evening I set Emily to shredding a block of old cheddar cheese (the sharper flavour is important, so even if medium or mild cheddar is your go to, buy the old or sharp for this recipe) while I began cutting the rind off the Brie I had purchased and we waited for the water to boil to cook the pasta.  Once the water was boiling Emily measured in a generous portion of pasta. We like medium sized shells for this, the shell holds the sauce beautifully.
While the pasta cooked Emily measured pureed sweet potato and milk into a pan, blending them and bringing the mixture to a simmer.  When it began to simmer we reduced the heat to low and stirred in the shredded cheddar, brie and cream cheese until the cheeses were all melted.  She then stirred in a little nutmeg and some salt & pepper.  By this time the pasta was done and drained, and was added to the sauce and heated through.
While Emily was stirring all of this together I reheated some meatballs leftover from the previous weeks Sweet & Sour Meatballs (I had too many for the sauce) and sliced up some leftover chicken.  The dish really is a stand alone meal, but I thought a few add ons couldn't hurt.  I probably should have made a salad or steamed some broccoli too, but we never quite got that far.
In any case dinner was delicious.  The pasta was rich and creamy, and a little tangy.  I confess it is not an inexpensive dish, but is a wonderful indulgence, a grown up version of macaroni and cheese.

Sweet Potato Brie Mac & Cheese

8 oz uncooked macaroni or other pasta                     1 cup grated sharp cheddar cheese

1 cup sweet potato puree *                                         1/2 cup double cream Brie cheese, rind removed,  1 cup milk                                                                    cubed  

2 oz cream cheese (about a 1/4 cup)                          pinch ground nutmeg

salt & pepper to taste

Cook pasta according to the package directions, drain

Meanwhile whisk together and heat sweet potato puree and milk in a saucepan over medium heat until just starting to simmer.

Reduce heat to low and stir in cheddar, Brie and cream cheese, stir until fully melted.  Stir in nutmeg, season with salt & pepper.

Stir in the drained pasta, mix thoroughly combined,  If the sauce seems a bit soupy at this stage remove the pan from the heat and let it stand a few minutes.  It will thicken as it cools.

Serve with extra nutmeg if desired. 

*To make the sweet potato puree bake or boil a large sweet potato until tender.  Once it is cool enough to handle, peel it and mash it with a fork.