I like the addition of sweet potato--low GI and very tasty. I boiled the pasta and sweet potato together, which was my only adaption of this easy recipe.
The sauce has some tomatoes and spring onions to give a nice combination of orange, red and green in the finished dish. It feels like autumn to me, with the colours of leaves and the warm hearty texture.
This was the amount of two meals for two--so I don't think I even have oven space to bake two meals for four at the same time.
Caribbean Macaroni Cheese
serves 2x 4 people
500 g macaroni
250 g sweet potatoes, cut into 1-2 cm chunks
3 free range eggs
2 c milk
3 T HP Sauce
2 to 3 t sweet chilli sauce
5-10 drops chillis sauce (for example, Tasbasco)
2 x 400 g cans of chopped tomatoes
2 bunches spring onions, sliced
300 g mature cheddar, grated
40 g (approx.) butter
2 slices of bread for breadcrumbs (optional)
handful of fresh parsley, chopped
salt and pepper
Peheat the oven to 200 C/400 F.
Cook the pasta according to packet directions, drain and set aside.
Bring the sweet potatoes to the boil, then simmer for 5 minutes. Be careful not to overcookt hem of they will turn to mush. Drain and set aside.
Meanwhile, make the sauce. Break the eggs into a bowl, add the milk, HP Sauce, sweet chilli sauce, chilli sauce, tomatoes, spring onion, and half of the cheddar cheese. Season with salt and pepper.
Add the pasta and sweet potatoes and mix well. Pour into two ovenproof dishes.
If using, add the breadcrumbs on top and sprinkle with the rest of the cheddar cheese. Dot with butter and the parsley.
Bake for 20 minutes, or until the tops are brown and the pasta mixture has set.
Put one dish aside to cool and freeze.
On the day of reheating, defrost the macaroni cheese thoroughly. Cover with foil and bake at 180 C/350 F for 30 t0 45 minutes. Uncover for the last 10 minutes of cooking.