Nando's Peri-Peri Sweet Potato Mac and Cheese
with Baby Leaf and Tomato Salad
- Milk
- Cereals containing gluten
- Wheat
- Egg
- Sulphites
- Soya
- May contain traces of allergens
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Mixed Herbs
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Medium Tomato
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Nando's Peri-Peri Sauce
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and chop the sweet potatoes into small 1cm chunks.
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.
Peel and grate the garlic (or use a garlic press). Grate the Cheddar.
Cut the tomato into 1cm chunks and pop into a medium bowl. Drizzle with olive oil, season with salt and pepper and set aside.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Meanwhile, melt the butter (see pantry for amount) in another large saucepan on medium-high heat. Once hot, add the garlic and stir-fry, 30 secs.
Next, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche, then remove from the heat. Add the Italian style cheese, stir until melted. Season with salt and pepper.
Once the macaroni is cooked, drain in a colander then stir into the cheese sauce.
Once the sweet potato is ready, stir it through the mac and cheese. Turn your grill on to high.
Add the Nando's Peri-Peri sauce and mix well to combine. Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it.
Transfer the mac and cheese to an appropriately sized ovenproof dish. Sprinkle over the Cheddar and pop under the grill until the cheese is golden and bubbling, 5-6 mins.
Once ready, share the sweet potato mac and cheese out between your bowls.
Toss the baby leaves into the tomato bowl and serve on the side. Drizzle the balsamic glaze over the salad to finish.
Enjoy!
