The Most Extraordinary Macaroni and Cheese Ever!

Yes it is the best ever Macaroni & Cheese

Being a recipe by Nigella Lawson, you just know it’s going to be something you can’t get enough of! She proclaimed it to be the best ever Macaroni and Cheese and you know what? She really was telling the truth!


Furthermore, you might expect a ton of cheese and unhealthy ingredients but there’s only half a cup of cheddar and a third of a cup of feta. I used wholewheat macaroni to add some extra fibre to the mix. Plus hidden sweet potato for the kids! It’s a very sneaky and absolutely amazing trick.

This is our Meat Free Monday dish, not quite vegan but vegetarian. For any other day I think it would also be great with some added crispy bacon bits.


Sweet Potato Macaroni and Cheese

Category: Meat Free Mondays

Cuisine: Vegetarian


Sweet Potato Macaroni and Cheese


  • 500 g sweet potatoes
  • 300 g wholewheat macaroni
  • 4 tbsp soft unsalted butter
  • 3 tbsp flour
  • 500 ml full fat milk
  • 1 tsp english mustard
  • ¼ tsp paprika (plus another quarter tsp to sprinkle on top)
  • 75 g feta cheese
  • 125 g mature cheddar (plus 25g to sprinkle on top)
  • 1 tsp dried sage
  • salt & pepper


  • Preheat the oven to 200°C. Place a large pot of water on the stove to boil, with the lid on to speed up the process (and save electricity).
  • Peel the sweet potatoes and cut them roughly into 2–3 cm pieces. When the water is boiling, add salt to taste, then the sweet potato pieces, and cook them for about 10 minutes or until soft. Scoop them out of the water into a bowl using a slotted spoon. Lightly mash with a fork, without turning them into a purée. Keep the water in the pot to cook the pasta later on.
  • In another saucepan, gently melt the butter and add the flour over medium heat, whisking until smooth. Take the pan off the heat, slowly whisk in the milk. When it’s all combined and smooth, put back on the heat. Using a wooden spoon, continue to stir while simmering gently until the sauce has lost any floury taste and has thickened.
  • Add mustard and ¼ teaspoon of paprika. Season lightly to taste, keeping in mind that you will be adding Cheddar and salty feta later.
  • Cook the macaroni in the sweet potato water, checking 2 minutes earlier than packet instructions state, as you want to make sure it doesn’t overcook. Reserve about half a cup of the pasta water and then drain.
  • Add the macaroni to the mashed sweet potato, folding in to combine.
  • Crumble the feta cheese into the sweet potato and pasta mixture. Fold in the white sauce, adding the 125g grated Cheddar as you go. Add some of the pasta cooking water, should you feel it needs more moisture.
  • Check for seasoning again, then, when you’re happy, spoon the macaroni cheese into a large rectangular oven dish. Sprinkle the remaining Cheddar over the top, dust with the remaining ¼ teaspoon of paprika, then sprinkle the sage leaves over the top as well.
  • Bake for 30–35 minutes, until piping hot and bubbling.

Find the original recipe by Nigella here.

Posted on: February 6, 2018mammachefjozi

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