Swede & Apple Mac & Cheese

Swede makes the most delicious, creamy sauce for this mac and cheese when paired with salty cheese (or vegan cheese) and sweet apples. It's topped with pine nuts for extra crunch and nuttiness.


  • No swede? Swap for parsnips or carrots. 
  • Vegan? Use vegan cheese and milk. 
  • No rosemary? Use oregano or thyme instead. 
  • No pine nuts? Swap for nuts or seeds you like.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 2


250 g Swede

180 g Apples

100 g Cheddar

120 g Macaroni (or any short pasta)

300 ml Milk of choice

1 tsp Ground nutmeg 

For the topping:

40 g Breadcrumbs

15 g Pine nuts

2 sprigs Rosemary

1 tbsp Olive oil

Salt & pepper (to taste)


  1. Preheat the oven to 180 C/160 fan/gas mark 4. Cut the swede and apple into chunks (leave the skin on) and put them in a saucepan. Cover with water and bring to a boil, then reduce to a simmer and cook for 15 minutes, or until tender.
  2. In a separate saucepan, bring salted water to the boil, then add the macaroni and cook for 8-9 minutes, or until it's just al dente.
  3. Use a slotted spoon to take the swede and apple out of the hot water and put them in a food processor. Reserve 200ml of pasta water, then drain the pasta and set aside. 
  4. Add the grated cheese, nutmeg, milk and pasta water to the food process with the swede and apple. Blend until you have a smooth, runny mixture. It should be about the consistency of double cream, so you can add a little more water if you need. Season to taste with salt and pepper. 
  5. Mix all the topping ingredients together in a small bowl.
  6. Mix the pasta with the swede and apple mixture, then put it all in a greased baking dish. Sprinkle the breadcrumb mixture on top.
  7. Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling. Remove from the oven and serve.
  8. Enjoy!
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How to store

Let the mac and cheese to cool completely, then transfer to an airtight, freezer-safe container. Keep in the fridge for up to 3 days or in the freezer for up to 3 months. To serve, defrost thoroughly in the fridge overnight, then reheat in the oven. 

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