1 lb cooked macaroni pasta
1 large sweet potato
1 cup cream
1 cup milk
4 tablespoons butter
2 tablespoons flour
1.5 cup shredded Lammermuir Smoked Cheddar
Pinch salt & pepper
Start with cooked macaroni that has been drained and rinsed.
Peel and dice 1 large sweet potato. Boil until fork tender. Add potato to a blender or food processor with 1/2 cup cream. Puree or blend until smooth. (optional)
In a large pot, melt 4 tablespoons of butter.
Stir in 2 tablespoons of flour. Continue stirring until smooth.
Whisk in remaining cream and milk, bring to a boil stirring constantly. Reduce to simmer.
If using the sweet potato, stir in now.
Fold in 1 cup of cheddar cheese, add salt & pepper to taste.
When you are satisfied with your sauce, stir in macaroni.
Heat on low until warm through.
Spoon into large greased baking dish and scatter the rest of the smoked cheddar over the top. Place under the grill until the cheese has melted and has turned golden brown.
Serve with crusty bread!
Go ahead, try it with the sweet potato! OR add bacon!
Recipe adapted from How To This And That.
The sweet potato is optional, so you can still enjoy all the amazing flavors of this recipe without it. If you are willing to take a jump and try something new, go for it! The sweet potato actually adds an extra creamy, hearty texture to the dish.