‘This is a great way to add some veggies to your macaroni cheese. I also use a creamy garlic cheese with a hard cheese such as Cheddar. Look out for James’s Cheese: for this version I used the garlic cheese and Old Winchester.’ – Lizzi
Ingredients
(serves two generous portions)
- 1 sweet potato
- 150g macaroni
- 35g butter
- 35g flour
- 275g milk
- 120g garlic cheese
- 100g hard cheese
- Salt and pepper
- 1 tsp dried thyme
Method
- Roast the sweet potato in its skin for 45 minutes until softened. Peel.
- Boil macaroni for 12 minutes, and drain.
- Melt butter and flour in a small pan and gently cook for two minutes. Keep whisking as you slowly add the milk over a low heat – keep stirring. The sauce will begin to thicken.
- Add the garlicky cheese in pieces and leave to melt. Stir again.
- Put the sweet potato in a bowl and season well with salt, pepper and thyme.
- Add the macaroni and the cheese sauce, stirring until the ingredients are combined
- Pour the mixture into an oven dish and grate the hard cheese over the top. Bake for approx 30 minutes 190ºC/Gas 5 until browned on top.
- Serve with salad or green veggies – delicious!
Lizzie Crow is better known to most as Lizzie Baking Bird. From her tiny bakery in west Dorset, Lizzie creates an impressive range of sweet and savoury bakes, which you’ll find at Poundbury and Wimborne Farmers’ Markets, Bridport Market and the county’s food festivals and agricultural shows. A member of the Guild of Food Writers, Lizzie has won numerous Great Taste Awards. Find her on lizziebakingbird.co.uk
