Two of my favorite things are food and friends. I aim to enjoy both as much as possible. I love cooking with friends too and last night I had the pleasure of making some tasty, unconventional mac n cheese with my friend, for my friends to eat on our cute patio with some beers and good conversation. What more do you need? ‘Twas a delicious night.
*guest chef spencer moore, recipe interpreted by domenica berman
**serves many people
- 2 sweet potatoes
- 500 grams/17.6 oz pasta
- 1/4 cauliflower
- 2 cloves garlic (minced)
- 2 pats butter
- 3 cups mixed cheeses (we recommend raw cheddar, sharp cheddar and gouda)
- 1/4 cup Parmesan cheese
- 1/2 cup bread crumbs
- olive oil
- salt/pepper
- poke sweet potatoes with a fork a few times, drizzle with olive oil, wrap in tin foil and bake at 350°F for about an hour, until soft and mushy, remove and let cool
- in a food processor, blend them with a little olive oil and either water, milk or chicken broth to thin
- blend cheeses in the food processor (might want to clean it first) until it’s a curdy texture, cottage cheese-like
- move your sweet potato sauce into a medium sized skillet and gradually add in cheese as you go
- season with salt and pepper to taste
- cook pasta but slightly under cook it (like 3 minutes under the suggested time because you’re going to bake it after)
- mince garlic and heat butter in a medium sized sauce pan, then add garlic to the butter
- cut cauliflower into bite sized pieces and throw em in the sauce pan, cover and cook over medium high heat until tender
- pre-heat oven to 350°F
- mix the sweet potato sauce into the pasta, add the cauliflower when cooked through
- spread the pasta concoction into a large rectangular baking pan and sprinkle bread crumbs over, bake for 20 minutes or until starting to brown
- remove and sprinkle parm over, put under broil for 10 minutes or until golden and crispy
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