Sweet Potato Macaroni Cheese
Foolishly, I've been trotting along quite happily thinking there was nothing I could do to better my classic Mac n Cheese recipe. It tastes great, it's never let me down, it's a great carrier of leftover ham and all sorts of vegetables, the kids like it, hubby likes it, I love it....turns out though, I could better it.
THIS little beauty is my new favourite Macaroni Cheese recipe, containing the quite unlikely ingredient of sweet potatoes. It has an unusual but highly addictive smoky sweet flavour, thanks to the sweet potatoes and smoked paprika in the sauce, but it's also intensely creamy and indulgent. Not one, but two cheeses are used in this one, the classic extra mature cheddar and also crumbled salty feta which contrasts so well with the sweetness of the potatoes.
The colour is a rather vibrant orange, which makes it look like it's been made with fake plastic burger cheese, but if you can get past the lurid colour you wont be disappointed. There is absolutely nothing I could do to better this recipe and I'm not even going to try.
Have I sold it to you yet? I hope so because you will never look back once you've tasted this. Promise.
- 500g Sweet Potato, cubed and diced into 2cm chunks
- 300g Macaroni Cheese
- 4 TBSP Butter
- 4 TBSP Plain Flour
- 1 TSP Dijon Mustard
- 1/4 TSP Smoked Paprika
- 150g Extra Mature Cheddar, grated
- 75g Feta, crumbled
Step 1: Preheat the oven to 200c. Put a large pan of water on a high heat. Step 2: Once the pan of water is boiling add the sweet potato cubes and cook for 10 minutes until soft. Use a slotted spoon to transfer the sweet potato to a plate. Mash using a fork.Step 3: Using the same water cook the macaroni as per packet.Step 4: Meanwhile, in another pan melt the butter and add the flour. Stir for a minute then whisk in the milk. When the sauce has thickened take it off the heat and add the mustard, smoked paprika and cheddar.Step 5: Drain the macaroni and mix together with the sweet potato and cheese sauce. Spoon into oven proof dish and top with the crumbled feta and a sprinkle more of smoked paprika.Step 6: Bake for 20 minutes until bubbling.
I'm entering this into August's Pasta Please blogging challenge co-hosted by Jac and Chris