One-pan sweet potato mac and cheese
serves
4
“My friend-slash-culinary-wizard Samantha Hillman really changed my life with her mac and cheese recipe. There’s no cream, no milk, no bechamel, no fuss. This is a simple recipe with big flavours – the sweet potato adds an indulgent sweetness – and, best of all, it can be made all in just one pot. Minimal ingredients and minimal washing up” - Hetty McKinnon.
Ingredients (11)
- 1/4 cup (60ml) extra virgin olive oil
- 250g sweet potato, peeled, cut into very small chunks
- Pinch freshly grated nutmeg
- 30g unsalted butter
- 1 onion, finely chopped
- 3 thyme sprigs, leaves picked
- 500g elbow macaroni pasta
- 5 cups (1.25L) vegetable stock
- 200g coarsely grated sharp cheddar
- 200g coarsely grated aged gouda or parmesan
- 1/4 bunch chives, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat 1 tbs oil in a large flameproof casserole over medium heat. Add sweet potato, a pinch of salt flakes and 2 tbs water. Cover and cook, stirring occasionally, for 6 minutes or until sweet potato is softened. Remove from heat and stir through nutmeg, breaking up the sweet potato slightly. Transfer to a plate.
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2.Return casserole to medium heat with remaining 2 tbs oil. Add butter, onion and thyme, and cook, stirring occasionally, for 5 minutes or until onion is softened and golden. Add the pasta and stock, and stir to combine. Cover and bring to a simmer, then reduce heat to medium and cook for 8 minutes or until pasta is al dente and most of the stock has been absorbed (you want some starchy water left in the pan). Reduce heat to low, add the sweet potato and cheeses, and stir to combine (the heat will melt the cheese). Season.
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3.Divide among serving bowls, scatter with chives and eat while still hot.
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