Roasted Roots Mac & Cheese
Sick & tired of always having turnip prepared the same old way? Even if you love boiled, mashed turnip, it's great to explore other options with this vegetable. We love adding boiled turnip to our mashed potatoes, roasting chunks of turnip in garlic and olive oil, and mixing cooked turnip into fish cakes. And Roasted Roots Mac & Cheese has become a family fave.
2 parsnips, peeled and diced
1 small sweet potato, peeled and diced
2 small turnips, peeled and diced
4 cloves of garlic - keep it whole, in its paper wrapping
2-3tablespoons olive oil
3 large sprigs of fresh rosemary
Salt & pepper to taste
1 cup (dry) elbow macaroni
1 cup shredded extra sharp cheddar cheese
1 cup shredded smoked cheddar cheese
1 cup milk
Butter for the pan
Preheat oven to 375 degrees. Toss the chunks of root vegetables, garlic (still in paper sheath) and sprgs of rosemary with the olive oil, season with salt and pepper, and roast on a sheet pan until they are tender and just beginning to get crispy (~40 minutes). Remove the rosemary - some needles will stay with the roots; that's OK. Turn the oven down to 350.
Meanwhile, boil the macaroni in salted water until it is al dente, and butter a 9x9" baking dish. Mix the two cheeses together in a small bowl.
Squeeze the roasted garlic out of the paper and mash it, then whisk it together with the eggs and milk.
Toss the roasted roots and cooked macaroni together.
Put 1/3 of the root-macaroni mixture in the baking dish, then 1/3 of the cheese. Repeat with the remaining mac and roots and cheese so you have three layers, ending with cheese. Pour the milk egg and garlic mix over the macaroni, then gently press down with a spatula or a big spoon. Bake until it is golden and crispy on the edges (~20 minutes).
Let cool approximately 10 minutes before you dig in.
Recipe adapted from Food 52