Tonight I walked over to the market and picked up some things to make mac and cheese. I tossed in some Farmhouse turnips and sweet potato, and it worked out great. But really, you can’t go wrong with mac and cheese, can you?
I served it with a quick salad – just lettuce, Farmhouse radishes, sunflower seeds, and Farmhouse avocado with dressing.
Me + pasta + salad = happy. 🙂
Macaroni and Cheese with Turnips and Sweet Potato
- 8 ounces elbow macaroni
- 1 sweet potato, peeled and diced
- 5 small turnips, trimmed and diced
- 4 tablespoons butter
- 1 shallot, minced
- 4 tablespoons flour
- 2 cups milk
- 1 1/2 cups (6 ounces) grated cheddar cheese
- Salt and freshly ground black pepper
- 1/2 cup panko crumbs
Preheat oven to 375F. Spray a 3-quart baking dish with nonstick spray.
Put the turnips and sweet potato in a large bowl and splash in a bit of water. Cover and microwave for 6 to 8 minutes, or until tender. Drain.
Meanwhile, cook macaroni in salted boiling water until al dente. Drain and toss with the vegetables in a large bowl.
Melt the butter in a large saucepan over medium heat. Add the shallot and saute a few minutes until softened. Stir in flour to form a smooth paste. Stir in the milk and bring to a simmer, whisking constantly to avoid lumps. When the sauce thickens, add the cheese, whisking until melted. Remove from the heat and season with salt and pepper.
Stir sauce into macaroni and vegetables. Taste and adjust seasonings. Spoon into sprayed baking dish. Sprinkle evenly with panko crumbs. Bake for 20 – 30 minutes, or until bubbly and top is browned. You can also pop the dish under the broiler for a few minutes to brown the top.
Makes 6 – 8 servings.
Adapted from Recipes from the Root Cellar, by Andrea Chesman.