This recipe for Mac n Cheese is based on a Nigella recipe, that we have adapted and, in our opinion at Season’s Eatings, enhanced. The original recipe had sweet potato to which we have added pancetta and tweaked the quantities of ingredients. Sweet potato is in season throughout the winter, although is available year round in supermarkets.
This sweet potato and pancetta mac n cheese recipe serves 6 people, which we accompany with a cucumber and avocado salad.
Preparation time: 15 minutes
Cooking time: 1 hour
- 1kg sweet potatoes (4 – 5 small ones)
- 300g macaroni
- 60g unsalted butter
- 3 tbsp plain flour
- 500ml milk
- 1 tso mustard
- 1 tsp smoked paprika
- 100g feta, chopped
- 125g cheddar, grated
- handful of fresh sage leaves – finely chopped
- 200g pancetta cubed
- Pre-heat the oven to 180ºC. Fill a large pan with water and put it on to boil.
Peel and chop the sweet potatoes into 1cm thick slices and put in the pan. Cook for 10 minutes until tender.
- Meanwhile melt the butter in another saucepan. When foaming add the plain flour, stirring continuously for 1 – 2 minutes until the flour is cooked out. Take off the heat and very slowly add the milk, whisking until all the milk has been added and the sauce is smooth.
- Return to the heat, keep stirring until the sauce has thickened (and reduced by about ¼). Add the feta and most of the cheddar (reserving some to sprinkle on top before baking) and give a quick stir.
- Remove the sweet potato, retaining the water; mash ready to added to the dish later.
- Add the macaroni pasta to the water that was used to cook the sweet potato and boil for 10 minutes, until just tender.
- Meanwhile fry off the pancetta until golden, then leave to rest on some kitchen paper to absorb the excess fat.
- Now time for the assembly. Drain the macaroni, add the now-mashed sweet potato, most of the sage (reserving a sprinkle to put on top), the cheese sauce and pancetta. Stir together and transfer to a baking dish. Sprinkle over the remaining grated cheddar and sage.
- Bake in the oven for 45 minutes or until golden on top.