Get ready to be surprised! Nigella Lawson, the culinary queen herself, has unveiled a macaroni cheese recipe that’s sure to turn heads. This isn’t your typical cheesy pasta dish – it’s a delicious twist with a surprising ingredient: sweet potato.
Nigella describes her macaroni cheese as “simple,” emphasizing the way the ingredients meld together in the heat to create a truly unique flavor. She even acknowledges that the dish might look like it came from a box, but that’s just because the sweet potato gives it a unique, vibrant color.
But what makes this recipe so special? It’s the sweet potato! It adds a layer of earthy sweetness that complements the sharp cheddar and creamy sauce. The result? A truly satisfying and unexpectedly delicious macaroni cheese.
Ready to give it a try? Here’s what you’ll need:
Ingredients:
* 500g sweet potatoes
* 300g pennette (or other small, short pasta)
* Four tablespoons of soft unsalted butter
* Three tablespoons plain flour
* 500ml full-fat milk
* One teaspoon English mustard
* Quarter teaspoon paprika (plus another quarter teaspoon to sprinkle on top)
* 75g feta cheese
* 125g mature cheddar (plus 25g to sprinkle on top)
* Four fresh sage leaves
* Sea salt flakes (to taste)
* Pepper (to taste)
Instructions:
1. Preheat your oven to 200C (180C fan/gas mark six/400F). Fill a large pan with water and bring it to a boil with the lid on.
2. While the water is heating, peel the sweet potatoes and cut them into 1-inch pieces.
3. Once the water boils, add salt to taste and then add the sweet potato pieces. Cook for about 10 minutes.
4. Gently scoop the softened sweet potatoes out of the water and into a bowl. Lightly mash them with a fork.
Don’t throw away the water! You’ll need it to cook your pasta.
5. In a separate saucepan, gently melt the butter and add the flour, whisking continuously to create a roux. Remove the pan from the heat and slowly whisk in the milk. Once the mixture is smooth, return the pan to the heat and stir with a wooden spoon until the sauce thickens and bubbles.
6. Add the mustard and a quarter teaspoon of paprika. Season to taste.
7. Cook the pennette in the sweet potato water (remember, you saved that!). Drain the pasta, reserving some of the cooking water.
8. Add the pennette to the mashed sweet potato and fold them together. Add the feta cheese to the mixture and gently fold in the white sauce, adding the 125g grated cheddar as you go. Add some of the reserved pasta cooking water.
9. Spoon the macaroni cheese into an ovenproof dish. Sprinkle the remaining cheddar and the remaining quarter teaspoon of paprika on top. Add the shredded sage leaves.
10. Bake for 30 to 35 minutes, until golden brown and bubbly.
Nigella’s sweet potato macaroni cheese is a surprising and delicious twist on a classic dish. So ditch the boxed mac and cheese and try this simple yet extraordinary recipe. It’s sure to become a new family favorite!