The first time I made this I made a few errors, my first mistake was that I used a flavourless light cheddar, this dish really requires a sharp, mature cheddar, which will give the dish a great piquancy. The other mistake I made was in omitting the feta cheese, which is really necessary to lend a salty and light respite to the heavy cheese sauce.
To start, peel and dice the sweet potato, cook until tender and soft, and remove from the pan to a bowl with a slotted spoon and mash slightly with a fork, cook the pasta in the water, and while this is happening, start making your bechamel.
Place the butter in a saucepan over a medium heat, and when it is melted, add the flour and whisk it into a roux. Remove the pan from the heat and add the milk slowly, whisking it together, ensuring that there are no lumps. When all the milk has been added return the pan to the heat and stir with a wooden spoon until it thickens.
When the sauce has thickened add a teaspoon of french mustard and about two thirds of the grated cheese. By this time your pasta will be cooked, add it to the bowl with the sweet potato, gently combine the potatoes and the pasta, and crumble in the feta. Add the cheese sauce and combine, If you wish you can add some pancetta, use cubed pancetta and fry it in a pan with a little olive oil, and then add it to the pasta and potato mixture, making sure to not add the grease.
Next, transfer the whole mixture to an ovenproof dish, and add the bechamel, stirring to combine, and top with the rest of the grated cheese, place the dish in a hot oven until the cheese has melted and browned, and is bubbling.
I can't get over what an improvement this dish is to artificial, industrial boxed mac & cheese, the potato adds a lightness and the cheese sauce is thick and sharp.
ingredients
500g sweet potato300g macaroni
60g butter
4 tablespoons plain flour
500 ml semi skimmed milk
1 teaspoon dijon mustard
pinch paprika
75g feta cheese
150g mature cheddar
salt & pepper
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