Can I Freeze The Sweet Potato Macaroni Cheese?

Our answer

Nigella's Sweet Potato Macaroni Cheese (from SIMPLY NIGELLA) has roughly mashed sweet potato incorporated into a classic macaroni cheese. The potato adds a complimentary earthy sweetness to the dish, as well as a depth of colour.

It is not ideal to freeze the dish as the sweet potato can let out extra liquid as it thaws and the sauce occasionally turns grainy, so we do not particularly recommend freezing the macaroni cheese. The dish can be made a day ahead and refrigerated until needed. But you need to make slight adjustments by adding 100ml (7 tablespoons) of the potato and pasta cooking water to the cheese sauce before you spoon it over the pasta mixture. The sauce will look a little thin but the pasta absorbs the sauce as it cools. Cover and refrigerate as quickly as possible and within 2 hours of making. If you have to freeze the macaroni cheese then wrap the dishes in a double layer of food wrap and a layer of foil and freeze for up to 1 month. Thaw overnight in the fridge before baking. If cooking from refrigerated then you need to add 5-10 minutes to the cooking time and check the dish is piping hot all of the way through before serving.