We always have some kind of pasta on our Thanksgiving table. Ours usually includes some type of Thanksgiving-related vegetable or flavor like pumpkin, butternut squash or sage.
Ingredients
- 2 medium sweet potatoes
- ½ pound cavatelli pasta, cooked al dente in salted water
- 3 cups (1½ pints) heavy cream
- 1 cup whole milk
- 2 strips applewood bacon, cubed and cooked until crispy
- ¾ cup grated cheese (we recommend a blend of cheddar, gouda and gruyere)
- 2 tablespoons unsalted butter, melted
- 3–4 slices sourdough bread, toasted
- Leaves from 4–6 sprigs fresh thyme
- 2 tablespoons grated Parmesan
- 1 pinch kosher salt
Instructions
Preheat oven to 350°F. Wash sweet potatoes and cut a ½-inch slit atop each, then place on a baking sheet or foil in the oven and bake until tender, approximately 1 hour. Remove from oven, peel off and discard the skin and purée the sweet potato in a food processor until smooth (or use a food mill). Set aside.
Butter a 9- by 13-inch baking dish. In a medium-sized saucepan over medium heat bring cream to a boil. Once boiling, reduce heat and allow to simmer until thickened, about 5 minutes. Add in cheese, puréed sweet potatoes and bacon. Adjust thickness with milk and combine with the cooked pasta. Spread pasta mixture into the baking dish.
Raise oven temperature to 450°F. In a food processor, pulse the bread into crumbs. Fold in melted butter, Parmesan, thyme leaves and a pinch of salt. Top the mac and cheese with breadcrumbs and bake until golden brown, approximately 10 to 15 minutes.
Serves 6 to 8.
