Great way to twist up your mac&cheese! Sweet potato, sage, kale and spinach. I felt like, if I threw some greens in this then it wouldn't be AS unhealthy, but regardless, Kale is awesome in dishes. Definately give this one a shot. The fun pipette pasta makes this dish adorable! Served in crocks handmade in Italy. The sweet potato brings the warmth of this fall weather to your plate.
Here's how I made them.
1/2 lb pipette pasta
1 Tbs olive oil
5 garlic cloves chopped
1 medium spanish onion chopped
3 bunches of kale and spinach mix
1/4 c dry white wine
3 Tbs of butter
1 1/2 c flour
1/8 tsp cayenne pepper
1 1/2 c whole milk
1 large white sweet potato, skin removed
1 c extra sharp white cheddar cheese
1 Tbs digon mustard
salt and pepper to taste
1 c seasoned breadcrumbs
1 tsp chopped fresh sage
2 Tbs butter
1/2 c extra sharp white cheddar cheese
Preheat oven to 425 degrees, prick sweet potato, place on foil and set on rack to cook for an hour and 15 minutes, depending on how big your potato is. Done when fork tender.
Meanwhile, start cooking your greens. In a large sauce pan, over medium heat with a splash of olive oil, cook your onions until trasnlucent then add in your garlic for a few minutes.
Add in your kale and spinach, seems like a lot but it will cook down.
Add in a 1/4 c of white wine and cover with lid, to start wilting down the greens.
While that cooks start getting the cheese mixture ready.
In a large pot over medium heat, melt the butter. Once melted whisk in the the flour and cayenne until thick, forming a roux.
Whisk in the milk slowly until well combined and reaches a slow boil then turn down the heat to simmer.
Keep whisking! Work out those muscles! If we stop whisking then the sauce will burn on the bottom.
When pretty thick add in your sweet potato. I cut mine in half and squeeze the potato in, whisk to break up the potato bits.
Add in the cheese and mustard, salt and pepper, and let cook for a few minutes on low.
Cook your pasta.
Then add your pasta to your cheese mixture along with the greens.
Ladel the mac&cheese into small crocks or a large baking dish.
Top with breadcrumbs, sage, remaining cheese, and chunks of butter.
Broil for 3-5 minutes until cheese is bubbly on top.
Let sit for a minute or so, or not, it's ok to devour right away, serve with chopped scallion, dollop of sour cream.
Cook Times: 1 hour 20 minutes