Chef Jasper Recipe

Parsnip And Sweet Potato Mac & Cheese

  • Ingredients
  • 8oz. Barilla macaroni
  • 2 cups shredded Wisconsin cheddar
  • 2 parsnips, trimmed and peeled
  • pinch nutmeg
  • 1 sweet potato
  • 1/4 cup chopped green onions
  • 1/4 cup heavy cream
  • 2 Tbsp. cream sherry
  • 1/2 cup panko breadcrumbs

1. Cut parsnips into 1/2 inch chunks.
2. Place parsnips in a sheet pan, drizzle with olive oil and roast 20 minutes. At the same time, bake a sweet potato in the oven until soft.
3. Peel and set aside.
4. Boil macaroni in salted water, following package directions. Drain.
5. Mash parsnips and sweet potatoes in a large mixing bowl.
6. Add cream, sherry wine and salt.
7. Add cooked macaroni and nutmeg and fold with cheese. Add more cream if necessary.
8. Add mac & cheese mixture to a large well-greased casserole.
9. Top with panko breadcrumbs.
10. Bake in a 375° oven for 25 to 35 minutes, until browned.
11. Top with chopped green onions and serve.

Chef Jasper’s Notes:
Thomas Jefferson, the third president, is credited with introducing macaroni to the United States. I think he may have just added some parsnips and sweet potatoes to his mac & cheese. A great fall and winter dish, easy to make and something the whole family will enjoy! It is noted that Jefferson loved Virginia Ham so I recommend adding 1/2 cup diced Virginia ham while layering this dish!