Praising the "simple" combination of ingredients, Nigella Lawson 's macaroni cheese recipe may shock you as it contains one unusual food addition. The iconic cook said the way the ingredients fuse together in the heat is what makes this homemade recipe taste so good. "I do rather love the way these little macaroni cheeses look like they’ve been made with artificially coloured, cheap squeezy cheese or out of a box," said Nigella.
"When, in fact, their exotic glow comes courtesy of the earthy goodness of a sweet potato ." Revealing the humble sweet potato to be the unusual ingredient, here's how to recreate Nigella's version of macaroni cheese. Sweet potato macaroni cheese Serves: four people 500g sweet potatoes 300g pennette (or other small, short pasta) Four tablespoons of soft unsalted butter Three tablespoons plain flour 500ml full-fat milk One teaspoon English mustard Quarter teaspoon paprika (plus another quarter teaspoon to sprinkle on top) 75g feta cheese 125g mature cheddar (plus 25g to sprinkle on top) Four fresh sage leaves Sea salt flakes (to taste) Pepper (to taste) Method Preheat the oven to 200C (180C fan/gas mark six/400F).
Put on a large pan of water to boil, with the lid on to make it come to the boil faster. Peel the sweet potatoes and cut them roughly into one-inch pieces. When the water’s boiling, add salt to taste, and then the sweet potato pieces, and cook for about 10 minutes.
Scoop softened sweet potatoes out of the water into a bowl and lightly mas.
