Chloe’s Vegan Sweet Potato Mac ’n’ Cheese 4.000

Goran Kosanovic for The Washington Post

Apr 20, 2016

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.

Make Ahead: The almond Parmesan topping can be refrigerated in an airtight container for up to 1 month.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • For the optional almond Parmesan topping
  • 1/2 cup sliced almonds
  • 1/2 teaspoon kosher salt
  • For the optional shiitake bacon topping
  • 3 3/4 ounces (about 2 cups) shiitake mushrooms, trimmed and thinly sliced (about 1/4-inch thick)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • For the mac ’n’ cheese
  • 2 teaspoons sea salt, plus more for the pasta cooking water
  • 1 pound dried elbow macaroni or similar pasta shape, such as cavatappi
  • 3 tablespoons olive oil
  • 1/3 cup flour
  • 1 cup cooked peeled and mashed sweet potato (about 1 medium peeled sweet potato)
  • 3 1/2 cups unsweetened almond or soy milk
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon fresh lime juice
  • 2 to 3 teaspoons chopped fresh rosemary

Directions

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. The yield is about 1/2 cup -- enough for about 15 servings.

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 a generous pinch of salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.

Whisk together the oil and flour in a medium saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the 2 teaspoons of 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). Add the sauce and rosemary (to taste) 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.

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Recipe Source

Adapted from Chloe Coscarelli, chef-restaurateur at By Chloe in New York.

Tested by Kristen Hartke.

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