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Chloe Coscarelli
Source: www.washingtonpost.com/recipes/chloes-sweet-potato-mac-n-cheese/15243
​Makes 4-6 servings

Optional Shiitake Topping Ingredients:
  • 3¾ oz (about 2 cups) shiitake mushrooms, trimmed and thinly sliced (about 1/4-inch thick)
  • 1 Tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ freshly ground black pepper
Optional Almond Parmesan Topping Ingredients:
  • ½ cup sliced almonds
  • ½ teaspoon kosher salt
Ingredients:
  • 2 teaspoons sea salt, plus more for the pasta cooking water
  • 1 pound dried elbow macaroni or similar pasta shape
  • 3 tablespoons olive oil
  • ⅓ cup flour
  • 1 cup cooked peeled and mashed sweet potato (about 1 medium peeled sweet potato)
  • 3½ cups unsweetened non-dairy 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
Optional Shiitake Topping Directions:
  1. Preheat the oven to 375°F (190°C) degrees.
  2. 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 ⅓ cup -- enough for 4 to 6 servings.
Optional Almond Parmesan Topping Directions:
  1. Spread the sliced almonds on the baking sheet.
  2. Toast in the oven for about 5 minutes, or until lightly golden brown.
  3. 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.
Directions:
  1. 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.
  2. 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.
  3. 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).
  4. Add the sauce and rosemary (to taste) to the pasta, and toss to coat.
  5. 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 topping. Serve warm.