Sweet Potato Mac & Cheese

Cook Time 30 minutes plus baking time

Serves 6

Ingredients

2 medium gold sweet potatoes, peeled, diced into 1-2cm cubes

2 tsp extra virgin olive oil

400g macaroni (wholemeal if available)

3 tbsp olive oil spread

3 tbsp wholemeal flour

2 tbsp chopped fresh sage or oregano (optional)

2 cups milk

2 cups grated cheddar

Pinch sea salt

Cracked black pepper

Topping

¾ cup grated cheddar

¾ cup grated mozzarella

½ cup breadcrumbs, or wholemeal

Method

Preheat the oven to 200°C fan-forced or set the air fryer to 180°C.

Toss the sweet potato cubes in oil, then add them to the air fryer and cook for about 10 minutes, or until golden. If you don’t have an air fryer, bake, steam or microwave until cooked.

Cook the pasta in a pot of boiling water for about 8 minutes or until al dente. Drain.

In a large, deep pot, melt the olive oil spread, then stir in the flour and herbs. Gradually add the milk, stirring until smooth and thick to form a roux.

Stir in the grated cheddar and the cooked macaroni. Stir through the sweet potato and season with salt and pepper. Transfer mixture to a large baking dish.

In a small bowl, mix the topping of cheddar, mozzarella and breadcrumbs together, then sprinkle over the top. Bake in the oven for about 20 minutes or until the top goes golden brown.