Sweet potato macaroni cheese

Sweet potato macaroni cheese

By
From
The Potato Cookbook
Serves
4

The golden richness of sweet potato and the savoury flavour of Vegemite lift this macaroni cheese to the sublime. Add crisp breadcrumbs to the mix and this may well become your new favourite.

Ingredients

Quantity Ingredient
2 medium sweet potatoes, peeled and cut into 4 cm pieces, about 600 grams
1 teaspoon salt, for the macaroni cooking water
300 grams macaroni
625ml full-cream milk
1 tablespoon vegemite
60 grams unsalted butter
35 grams plain flour
1/2 teaspoon freshly ground black pepper
185 grams grated cheddar cheese
50 grams grated parmesan cheese
35 grams panko breadcrumbs

Method

  1. Preheat the oven to 180°C.
  2. Put the sweet potatoes in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain, reserving 250 ml of the cooking water, and return the sweet potatoes to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Mash thoroughly until very smooth.
  3. To cook the macaroni, bring a large saucepan of salted water to the boil over high heat. When the water is boiling, add the macaroni and cook until still slightly firm, about 7–8 minutes. Drain and set aside.
  4. Heat the milk and Vegemite in a saucepan over medium heat until almost boiling, whisking constantly to ensure the Vegemite dissolves in the milk.
  5. In a separate saucepan over medium heat, melt the butter until foamy and add the flour, stirring until smooth. Stir over the heat for 2 minutes to cook out the floury taste. Remove from the heat and whisk in the hot Vegemite milk, a little at a time. Continue to whisk as you add more milk and the sauce thickens. When all the milk is added, put the sauce back over medium heat until bubbling. Add the pepper and cheddar cheese and stir until the cheese is melted. Stir in 125 ml of the sweet potato cooking water until the sauce is smooth and creamy.
  6. Measure 480 grams of sweet potato into a large mixing bowl. Add 250 ml of the cheese sauce to the mashed sweet potato and beat with a wooden spoon until smooth. Pour the remaining cheese sauce into the sweet potato and mix until smooth. Drain the macaroni and add to the mixture, stirring until it is coated in the sauce. If the mixture feels a little thick, add the remaining reserved sweet potato cooking water and stir well.
  7. Divide the macaroni cheese between four 500 ml ovenproof dishes and sprinkle the parmesan and breadcrumbs on top. Place the dishes on a baking tray and bake until the filling is bubbling and the top is crispy, about 25 minutes. Alternatively, bake in a 2 litre ovenproof dish for about 40 minutes.
Tags:
Potato
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again