Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

Serving Size: 10

Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.

Recipe by: Chloe Coscarelli

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook60

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

Ingredients

For the optional almond parmesan topping:

1 cup almonds sliced
1 teaspoon Kosher salt

For the optional shiitake bacon topping:

7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

For the mac 'n' cheese:

4 teaspoon Kosher salt
2 pound elbow macaroni or similar shape such as cavatappi
6 tablespoon extra virgin olive oil
2/3 cup all purpose flour
2 sweet potato peeled and cut into 1-2 inch chunks
1 teaspoon Kosher salt
7 cup unsweetened almond milk or soy milk
2 clove garlic minced
2 teaspoon Dijon mustard
2 teaspoon low-sodium soy sauce
1 lime juiced
4 teaspoon fresh rosemary chopped

Instructions

For the optional almond Parmesan topping:

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.

For the optional shiitake bacon topping:

Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.

For the mac ’n’ cheese:

Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

Reheating Instructions

Heat in microwave on high power until heated through.

Nutrition