![]() Use just a tiny bit more than 2 tablespoons. I haven’t tried it but butter should work, too. You can use any type of oil but if you use coconut oil, I recommend refined coconut oil so that there’s no coconut taste. Or just try my Pumpkin Mac and Cheese! Can I use a different type of pasta?Ĭan I use something other than olive oil? You could also wring out some of the water with a tea towel, if using fresh pumpkin / butternut squash (as opposed to canned). I think those are a bit more watery than sweet potatoes, so you might want to add a little less. Perhaps pumpkin / butternut squash would work. And this gluten-free sweet potato casserole looks like another delicious sweet potato recipe! These gluten-free crescent rolls also look great. What’s better than cheese + carbs? More cheese + carbs! Next time I make this sweet potato mac and cheese, I’m also going to make these Gluten-free Cheddar Herb Muffins to go along with it. Whatever you add, it’s sure to be delicious! I think next time I’ll add some ham for a little added protein that’s not as fatty as bacon. This sweet potato mac and cheese is perfect as-is but it’d be easy to personalize! I like to keep things plain with just some added garlic powder, but my husband loves his with bacon. I think I’ll still stick to white cheddar! I don’t feel like I’m missing anything flavor-wise. It looks like some cheddar is, but other cheddar is dyed naturally using the seeds of an annatto tree. I’ve been using white cheddar because up until recently, I thought all orange cheddar was artificially colored. You can see below in an old photo of this recipe. What’s weird is that I usually use 1 1/2 cups of white cheddar and 1/2 cup of Pecorino Romano and that version is just as orange. In the above photos, 2 cups of regular orange cheddar was used. When preparing the sweet potato, you can either use an immersion blender (or a small food processor or the nut butter jar attachment of a high-speed blender, like a Blendtec / Vitamix) for a totally smooth sauce like the above photos, or use the bottom of a glass to smash the sweet potatoes, which yields a more textured sauce (pictured below).īoth are delicious! But if you have picky kids (or partners!) you’ll probably want to go with the immersion blender. ![]() If you want a more pronounced sweet potato taste, try adding more puree. The next time, I used the full amount of cheese and it tasted exactly like regular mac and cheese. I swear… it tasted like Cheetos! It was weirdly delicious. Serve with hot sauce on the side, if desired.The first time I made this easy mac and cheese recipe, I didn’t have the full amount of cheese on hand and it had the weirdest effect. Let cool for at least 5 minutes before serving hot or at room temperature. Sprinkle the top of each mac 'n' cheese mound with the buttered breadcrumbs.īake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. ![]() Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Add the macaroni, Cheddar and Monterey jack, and stir until combined.ĭrop heaping tablespoonfuls of the mac 'n' cheese into the prepared muffin liners. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Drain again and shake off any excess water. Drain the macaroni and rinse under cold water until cool. Add the macaroni and cook according to the package directions until al dente. Line 2 or 3 mini-muffin pans with liners, and coat the liners generously with cooking spray.īring a medium pot of salted water to a boil. Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |