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Sweet Potato Macaroni and Cheese

I’m just going to say it: this is the best macaroni cheese I’ve ever eaten. I don’t feel it’s boastful to say as much, as the greatness lies not in any brilliance on my part, but in the simple tastes of the ingredients as they fuse in the heat. That’s home cooking for you.

I do rather love the way these little macaroni cheeses, with their pixie-penne, look like they’ve been made with artificially coloured, cheap squeezy cheese or out of a box, when in fact their exotic glow comes courtesy of the earthy goodness of a sweet potato.


  • 1 lb sweet potatoes
  • 10 oz pennette (or other small, short pasta)
  • 4 tablespoons soft unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon english mustard
  • ¼ teaspoon paprika (plus another quarter teaspoon to sprinkle on top)
  • 3 oz feta cheese/or any other cheese
  • 1 ¼ cups sharp cheddar (plus 1 quarter cup to sprinkle on top)
  • salt (to taste)
  • pepper (to taste)