Carmelized Sweet Potato, Garlic & Rosemary Macaroni and Cheese    1 thumbs up

Ingredients

10 cloves garlic

1 large (about 1 pound) orange sweet potato (AKA yam), peeled and cut into 1/4-inch thick slices on the diagonal

2 tablespoons extra-virgin olive oil

8 ounces cavatappi pasta

4 tablespoons Tillamook^®‚ unsalted butter

4 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 cups half-and-half

2 cups Tillamook‚ Italian Blend Shredded Cheese (Mozzarella, Parmesan, & Smoked Provolone)

3/4 cup asiago cheese, shredded

1 1/2 tablespoons fresh rosemary leaves, finely chopped

2 cloves garlic, finely minced

1/4 cup fresh bread crumbs from rustic Italian bread

 

Instructions

Preparation time: 20 minutes

Cook time: 30 minutes

1. Preheat oven to 350F.  Spray a 2-quart baking dish with non-stick cooking spray.


2. Bring a large pot of water to a boil.  Add garlic and cook for 2 minutes; remove cloves and place in ice water.  When cloves have cooled, use a garlic press to press the blanched cloves; set aside.


3. Bring water back to a boil and add sweet potato slices and cook for 5 minutes or until tender; drain.


4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes).  Dice sweet potatoes.  Set aside.


5. Meanwhile, bring another large saucepan of water to a boil.  Add the pasta and cook until al dente.  Drain.


6. In a large pot over low heat, melt butter. Add flour and stir to combine.  Cook, stirring constantly for 3 minutes.  Increase the heat to medium, add in salt and pepper, and, with a wire whisk, gradually add the half & half.


7. Bring to a boil while continuously stirring.  Reduce heat, and then simmer for 1 minute.  Stir 1 3/4 cup Tillamook Italian Blend Shredded Cheese and 1/2 cup asiago cheese until melted and smooth.


8. Add the blanched pressed garlic, diced sweet potatoes, minced garlic, rosemary and cooked pasta.  Stir to combine.  Pour into greased casserole dish.


9. To make topping, combine remaining tablespoon olive oil, bread crumbs, 1/4 cup Tillamook Italian Blend Shredded Cheese, and 1/4 cup asiago cheese in a small mixing bowl.  Stir until well combined.  Sprinkle on top of pasta.


10. Bake for 25-30 minutes, or until the cheese is bubbly and the topping golden brown.  Serve
    
    Makes 8 servings.
    
    All of the recipes from the finalists of the 2008 Tillamook^® Macaroni and Cheese Recipe Contest are available here.