Whilst experimenting with my Halloween recipes I came across this recipe for Sweet Potato Mac ‘n’ Cheese and I have to say it is absolutely yummy!
It’s relatively easy and lovely and warming on these cold October nights. It’s also a good way to add vegetables to your
children’s meals. Try it, you won’t regret it, I promise!
500g sweet potatoes (this is 1 very large one or 2 medium size potatoes)
300g of macaroni pasta (if you can’t find this use penne pasta)
3 tablespoons flour (plain)
500ml full fat milk
1 tsp English mustard
dash of paprika (although I put more in as I love it!)
75g feta cheese
125g mature cheddar cheese + extra for sprinkling on top
Preheat your oven to 200c or gas mark 6 and put a large pan of water on to boil.
Peel and cut the potatoes into about 3cm pieces and then boil them for about ten minutes until soft.
Remove from the water with a slotted spoon (the recipe states to save the water to cook the pasta in)
Mash the potatoes lightly but don’t puree them
TO MAKE THE SAUCE
Gently melt the butter and add the flour, whisking to form a roux, take the pan off the heat and whisk in the milk nice and slowly until it’s all smooth. Put back on the heat and stir until thickened then add the mustard and paprika.
Cook the pasta according to the packet in the sweet potato water and the drain (save a little water for the sauce)
Now mix the pasta with the sweet potato, folding the pasta into the mash
Crumble the feta cheese into the pasta and potato mix and then slowly fold in the white sauce adding the cheddar as you go.
You will see the mix all start to come together now, you can add some of the reserved water if its too thick.
Spoon into a large baking dish and sprinkle the extra cheddar on top with a little paprika if desired.
Bake for 30 minutes until bubbling and golden on the top.
I love making macaroni cheese and I have to say this one is way up there as one of my favourite dishes. So much so that I have added it to my menus of my all inclusive wedding and event packages!