Sweet Potato & Gruyere Mac n’ Cheese
First fire of the season. Somebody get me a chestnut.
Actually, scratch that. Because I can just barely manage to avoid burning down the house when I use the broiler. I probably shouldn’t start cooking over an open flame.
I’ve never even had a chestnut. I actually just googled, “chestnut,” because all of the sudden the spelling looked really weird. Chest-nut. One time I had a drink called a hot-nut. It was hazelnut liquor + coffee. Talk about the most delicious thing.
This is around the time of year where I begin to walk around in obnoxious slippers that are entirely too big for me while complaining to people that I have never been this cold before. Like never ever this cold. And yet I planned an outdoor wedding in December. Who does that?
I’ve been rethinking this whole getting-married-3-days-after-Christmas thing. Who’s idea was that? I’m still a wee-bit confused on where I’m supposed to fit all the gingerbread cookies I plan on eating between now and Christmas? These are the deep things that keep me awake at night.
There are some people who are the Thanksgiving purist type. I don’t really think I’m one of them. Except don’t mess with the mashed potatoes. Pu-lease.
I mean, a Thanksgiving purist prob wouldn’t go and add vegetables to their mac n’ cheese? But it’s totally okay to add sweet potatoes because we all cherish sweet potatoes as stereotypical Thanksgiving food anyways. So it’s all good.
- 2 cups whole wheat pasta (uncooked)
- 1 medium sweet potato (~1 cup mashed)
- 2/3 cup gruyere cheese, grated & packed
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup + 2 tablespoons milk of choice
- Topping: 2 tablespoons gruyere cheese, grated
- Preheat oven to 400F. Wrap the sweet potato in foil and bake until soft, about 45 minutes. Meanwhile, cook pasta al dente. Strain and set aside until your sweet potato is fully baked.
- Scoop out 1 cup of cooked sweet potato flesh into a large mixing bowl. Add in grated gruyere cheese, Dijon mustard, salt and pepper. The heat from the roasted sweet potato should partially melt the cheese. Stir in milk until sweet potato cheese sauce is smooth. Add in cooked pasta and stir to coat. Pour coated pasta into a casserole-type baking dish. Sprinkle top with 2 tablespoon worth of grated cheese. Cover at bake at 350F for 10 minutes. For the last couple of minutes, place under broiler until top is brown and crispy. Makes ~5 cups.