Sweet Potato Mac and Cheese
with Sage Panko Crumb
Our Butternut Squash Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
1
Roasted Spice and Herb Blend
180
Macaroni
(Contains Cereals containing gluten May contain Soya)
1
Sage
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
60
Mature Cheddar Cheese
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
11.25
Dijon Mustard
(Contains Sulphites, Mustard)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2
Olive Oil for the Crumb
20
Butter
1.5
Plain Flour
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over. theroasted spice. andherb belnd, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
When the oven is hot, roast the sweet potato on the top shelf until golden, 25-35 mins. Turn halfway through.
When your water is boiling, add the macaroni to the pan and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the sweet potato and macaroni cooks, pick the sage leaves from their stalks and finely chop (discard the stalks).
Pop the sage into a small bowl along with the breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, mix together and set aside.
Grate the Cheddar cheese.
Melt the butter (see pantry for amount) in another large saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Pour in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.
Add the Dijon mustard, Cheddar cheese and grated hard Italian cheese. Stir until combined and melted. Season with salt and pepper.
When the sweet potato is ready, remove it from the oven and turn your grill on to high.
Stir the sweet potato into the sauce along with the cooked macaroni. Add a splash of water to loosen the sauce if needed, then transfer to an appropriately sized ovenproof dish. Sprinkle over the sage crumb.
Pop it under the grill until golden and bubbling, 1-2 mins.
When ready, share the sweet potato mac and cheese between your bowls and get stuck in.
Enjoy!
