Sweet Potato Macaroni Cheese

Name: Sweet Potato Macaroni Cheese
Cuisine: American
Ingredients: 500 grams sweet potatoes; 300 grams pennette (or other small, short pasta); 4 tablespoons soft unsalted butter; 3 tablespoons plain flour; 500 millilitres full fat milk; 1 teaspoon English mustard (from a jar); ¼ teaspoon paprika (plus another quarter teaspoon to sprinkle on top); 75 grams feta cheese; 125 grams mature cheddar (plus 25g/quarter cup to sprinkle on top); 4 fresh sage leaves; Maldon sea salt flakes (to taste); pepper (to taste)

Instructions

I’m just going to say it: this is the best macaroni cheese I’ve ever eaten. I don’t feel it’s boastful to say as much, as the greatness lies not in any brilliance on my part, but in the simple tastes of the ingredients as they fuse in the heat. That’s home cooking for you. I do rather love the way these little macaroni cheeses, with their pixie-penne, look like they’ve been made with artificially coloured, cheap squeezy cheese or out of a box, when in fact their exotic glow comes courtesy of the earthy goodness of a sweet potato.

Updated at: Fri, 28 Mar 2025 04:08:24 GMT