Sweet Potato Mac ’n’ Cheese
This speedy sauce makes for a relatively hands-off dinner. Stir through some fried smoked bacon lardons before grilling, if you like. Butternut squash would work well here, too. Hands-on time 15min.
Cooking time about 15min. Serves 1 large sweet potato, roughly 275g, peeled and cut into 2cm chunks 150g macaroni pasta
170g tin evaporated milk
2tsp Dijon mustard
25g Parmesan, or vegetarian hard cheese, grated
75g mature Cheddar, grated
Preheat grill to high. Bring a large pan of salted water to the boil. Cook sweet potato and pasta for 8min, until both are tender. Reserve 50ml of the cooking
water before draining (reserve pan). Empty pasta mixture into an ovenproof serving dish.
Heat evaporated milk, mustard, most of the cheeses, reserved cooking water and some freshly ground pepper in the empty pan over medium heat, stirring constantly, until melted and bubbling.
Pour cheese sauce into the dish and sprinkle over remaining cheeses. Grill for 5min, until golden and bubbling. Serve with a green salad, if you like. PER SERVING 757cals, 32g protein, 27g fat (16g saturates), 93g carbs (20g total sugars), 8g fibre