Serves 6
55 min
Southern-Style Mac 'n' Cheese with Roasted Sweet Potatoes
Recipe GLPR3c8d80f84c69d8
A creamy, comforting baked mac and cheese enriched with a smooth cheddar sauce, studded with tender roasted sweet potatoes, and finished with a golden cheese-crusted top. Warm spices like cayenne and nutmeg add subtle Southern flair to this vegetarian main course.
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Ingredients
400 g sweet potatoes
1½ tbsp olive oil
¼ tsp ground cayenne pepper
salt and black pepper to taste
35 g butter
50 g all-purpose flour
600 ml whole milk
3 tsp American mustard
nutmeg, freshly grated
135 g mature cheddar cheese, grated
225 g elbow macaroni pasta
Directions
Preheat your oven to 400°F (200°C or 180°C fan). Peel the sweet potatoes and cut them into small bite-sized cubes. Place them in a 20cm gratin dish, drizzle with olive oil, and season generously with salt, black pepper, and cayenne pepper. Toss well to coat. Roast in the preheated oven for 25 to 30 minutes, stirring occasionally, until the sweet potatoes are golden brown and tender.
While the sweet potatoes roast, melt the butter in a large saucepan over medium heat. Whisk in the flour to create a smooth paste (roux) and cook, stirring frequently, for about 2 minutes. Remove the pan from the heat and begin adding the milk slowly—pour in a small amount at a time while stirring constantly to prevent lumps. Once all the milk is incorporated, return the pan to the heat and bring to a gentle boil, stirring continuously. Reduce the heat to low and stir in the mustard and a generous grating of fresh nutmeg. Taste and adjust seasoning with salt and pepper as needed. Remove from the heat and stir in most of the grated cheddar, reserving a small handful for garnish. Keep the sauce warm on low heat until the pasta is ready.
Bring a large pot of lightly salted water to a rolling boil. Add the macaroni and cook for 1 to 2 minutes less than the package instructions indicate, so the pasta is still slightly firm (it will finish cooking in the oven). Drain the pasta well, reserving about ½ cup of the pasta cooking water. Add the drained macaroni and the roasted sweet potatoes to the warm cheese sauce, stirring gently to combine. If the mixture seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach a creamy consistency. Taste and adjust seasoning one final time.
Transfer the mac and cheese mixture into the same gratin dish. Scatter the reserved grated cheddar evenly over the top. Place in the preheated oven and bake for 20 to 30 minutes, until the top is golden brown and the edges are bubbling. Remove from the oven and let rest for a few minutes before serving.
