In a mixing bowl, toss the diced sweet potatoes with olive oil, salt, and thyme. Spread them on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.

Cook the Bacon

In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.

Combine Sweet Potatoes and Bacon

Once the sweet potatoes are done, mix in the crispy bacon and drizzle with maple syrup. Set aside.

Making the Mac & Cheese

Cook the Pasta

In a large pot, bring salted water to a boil. Add macaroni and cook until al dente (about 8-10 minutes). Drain and set aside.

Make the Cheese Sauce

In the same pot, melt butter over medium heat. Stir in flour to create a roux, cooking for about 1-2 minutes. Gradually whisk in milk, cooking until thickened. Stir in cheddar and Monterey Jack cheese until melted and smooth. Season with salt, pepper, and garlic powder.

Combine and Bake

Fold the cooked macaroni into the cheese sauce, then gently mix in the roasted sweet potatoes and bacon. Pour the mixture into a greased baking dish and bake for 20 minutes until bubbly and golden on top.

Serve

Let the mac & cheese cool slightly before serving. Enjoy your Dream Catcher Mac & Cheese!