Sweet Potato Macaroni And Cheese
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Sweet Potatoes2 cups ounces
Pasta (pennette, or other small, short)4 tbsps
Unsalted Butter (softened)3 tbsps
All-Purpose Flour2 cups
Whole Milk1 tsp
English Mustard1 tsp
Paprika1.5 cups
Sharp Cheddar (grated)1
SaltDirections:
1
Preheat the oven to 400°F
2
Put on a large-ish pan of water to boil, with the lid on to make it come to a boil faster
3
Peel the sweet potatoes and cut them roughly into 1 inch pieces
4
When the water’s boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft
5
Scoop them out of the water into a bowl–using a ”spider” or slotted spoon–and lightly mash with a fork, without turning them into a purée
6
Don’t get rid of this water, as you will need it to cook your pasta in later
7
In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it’s all combined and smooth, put back on the heat
8
Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened
9
Add the mustard and ¼ teaspoon of the paprika
10
Season to taste, but do remember that you will be adding Cheddar and salty feta later, so underdo it for now
11
Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn’t lose its bite entirely
12
Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine; the heat of the pasta will make the mash easier to mix in
13
Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go
14
Add some of the pasta cooking water, should you feel it needs loosening up at all
15
Check for seasoning again, then, when you’re happy, spoon the brightly sauced macaroni cheese into 4 small ovenproof dishes of approx
16
1 1/2 to 1 3/4 cup capacity (or 1 large rectangular dish measuring approx
17
12x8x2 inches deep and 6 1/2 cup capacity)
18
Sprinkle the remaining Cheddar over each one, dust with the remaining ¼ teaspoon of paprika, then shred the sage leaves and scatter the skinny green ribbons over the top, too
19
Put the pots on a baking tray, pop into the oven and bake for 20 minutes (or, if you’re making this in a larger dish, bake for 30–35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them
20
Preheat the oven to 400°F
21
Put on a large-ish pan of water to boil, with the lid on to make it come to a boil faster
22
Peel the sweet potatoes and cut them roughly into 1 inch pieces
23
When the water’s boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft
24
Scoop them out of the water into a bowl–using a ”spider” or slotted spoon–and lightly mash with a fork, without turning them into a purée
25
Don’t get rid of this water, as you will need it to cook your pasta in later
26
In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it’s all combined and smooth, put back on the heat
27
Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened
28
Add the mustard and ¼ teaspoon of the paprika
29
Season to taste, but do remember that you will be adding Cheddar and salty feta later, so underdo it for now
30
Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn’t lose its bite entirely
31
Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine; the heat of the pasta will make the mash easier to mix in
32
Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go
33
Add some of the pasta cooking water, should you feel it needs loosening up at all
34
Check for seasoning again, then, when you’re happy, spoon the brightly sauced macaroni cheese into 4 small ovenproof dishes of approx
35
1 1/2 to 1 3/4 cup capacity (or 1 large rectangular dish measuring approx
36
12x8x2 inches deep and 6 1/2 cup capacity)
37
Sprinkle the remaining Cheddar over each one, dust with the remaining ¼ teaspoon of paprika, then shred the sage leaves and scatter the skinny green ribbons over the top, too
38
Put the pots on a baking tray, pop into the oven and bake for 20 minutes (or, if you’re making this in a larger dish, bake for 30–35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them