Recipe: Sweet Potato Garlic Rosemary Mac-and-Cheese…

I do love me some Mac and Cheese!  Most of you, I’m sure, have seen the recipe I posted a while back for the Manly Mac and Cheese that my buddies and I make for Steak Night.  Well, with the bacon and grilled chicken it’s not vegetarian friendly for my fiance.  So I played with a variation of a recipe I had found with sweet potatoes mixed into Mac and Cheese (we LOVE sweet potatoes!).  One night we picked up everything we needed from the store and got to work in the kitchen.

The smell of the garlic and rosemary while it’s cooking is enough to get you drooling.  This one came together beautifully and is a great vegetarian Mac.  This recipe has even become popular with my meat-eating buddies…

Sweet Potato Garlic Rosemary Mac and Cheese

The Recipe:

Ingredients:

  • 10 cloves garlic
  • 1 large (or 2 small) orange sweet potato, cut into 1/4-inch-thick slices or thicker
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces pasta (your choice)
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • salt
  • freshly ground black pepper
  • 3 cups half-and-half
  • 2 cups Italian Blend Shredded Cheese
  • 3/4 cup Asiago cheese, shredded
  • 1 1/2 tablespoons fresh rosemary leaves, finely chopped
  • 2 cloves minced garlic
  • 1/4 cup italian breadcrumbs
  • 2-4 medium jalapenos (chopped, diced or sliced…cook’s preference)

Directions:

  1. Preheat oven to 350 degrees F.  Spray a baking dish with nonstick cooking spray or rub with butter.
  2. Bring a large pot of water to a boil. Add garlic and sweet potatoes and cook until the sweet potatoes are just starting to soften (about 5 minutes); remove cloves and sweet potatoes and let cool. When cloves have cooled, use a garlic press to press blanched cloves; set aside.
  3. While the water is still hot, add salt to the boiling water and toss in the pasta.  Cook until al dente (do not overcook).  When done, drain and set aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; Dice sweet potatoes and cook in skillet, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Set aside with the pasta.
  5. Pour yourself another glass of Sauvignon Blanc (per Russ Beebe). <<– Important step
  6. In the large pot over low heat, melt the butter. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium, add in salt and pepper, and, with a wire whisk, gradually add half-and-half. Bring to a boil while continuously stirring. It should start to thicken up.  Reduce heat, and then simmer 1 minute (too long and it will get too thick making it hard to incorporate the cheese).
  7. Stir 1 3/4 cup Italian Blend Shredded Cheese and 1/2 cup Asiago cheese until melted and smooth. Add blanched pressed garlic, diced sweet potatoes, rosemary, minced garlic, jalapeno and cooked pasta. Stir to combine. Pour into greased casserole dish.
  8. To make topping, combine a tablespoon olive oil, breadcrumbs, 1/4 cup Italian Blend Cheese, and 1/4 cup Asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.
  9. Bake for 25 to 30 minutes, or until cheese is bubbly and topping golden brown. Serve.

There are a lot of steps to this one, with the addition of the caramelized sweet potatoes.  But it is well worth the work.  I’ve made this one a half-dozen times or so now and everyone really seems to enjoy it.  Give it shot!  Let me know what you think…

Sweet potato mac and cheese

Dave Creech is a successful business owner and entrepreneur based in Phoenix, Arizona. He shares his personal story and lifelong passion for travel and rugged outdoor adventure through his blog at WildernessDave.com. David’s focus has been on trip stories, gear reviews, Wilderness Medicine and a series of articles aimed at introducing Yoga to hikers and backpackers as a path to staying fit, healthy and injury free.

Comments

  1. Camp Granola’s George and Jester make a pretty mean mac n cheese but I think I’ll have to send this their way…

    • I like that this ends up being a more savory Mac. The Garlic and Rosemary really give it a different flavor than I’ve ever had in any Mac-n-Cheese dish. And you can’t go wrong with Sweet Potatoes! ;)

  2. A fine recipe, Dave. The flecks of color from the rosemary and the sweet potatoes, plus the savory flavors coupled with the Italian cheeses made for a delicious dish – one that’s not too hard to make, in my opinion. I cut down the fat/calorie content just a bit by using milk instead of half and half, which didn’t appear to make the end result any less creamy. And, as I do with basic bechamel sauce, I added a couple pinches of nutmeg and a splash of Worcestershire before folding in the cheeses.

    This is a superb dish as a complement to rosemary garlic lemon chicken – and a good bottle of sauvignon blanc!

    • I might have to try adding the nutmeg and Worcestershire sauce next time…could bump the acidity a bit and add to the savoriness. Thanks for the quick chicken recipe too, I am going to try that…will have to find a decent Sauvignon Blanc for that one! I usually use a low-carb pasta in mine, and using regular 2% milk would help get the overall calories down just a little. With a dish like this though, you kinda toss the calorie-counting out the window. ;)

  3. I’ll give this a try some day, as we too love sweet potatoes =)

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