How To Make Carrot Macaroni and Cheese
Amp up your usual pasta in this easy macaroni and cheese recipe! The classic dish is made healthier with pureed carrots for a hint of sweetness.
Preheat the oven to 350 degrees F.
In a medium saucepan, combine the carrots with the zest and juice and ¼ cup of water. Season with salt and bring to a boil. Cover and simmer for about 30 minutes over moderate heat until the carrots are very soft. Discard the zest.
Transfer the carrots and any liquid to a blender and puree until very smooth.
Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Return the pasta to the pot. Add the reserved water and the carrot puree and cook for about 5 minutes over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce.
Stir in ¾ of the cheese and cook for 2 to 3 minutes longer, stirring, until very creamy. Stir in the tarragon and season with salt and white pepper.
Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake for about 20 minutes until the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
- Calories: 432.35kcal
- Fat: 8.68g
- Saturated Fat: 4.39g
- Trans Fat: 0.25g
- Monounsaturated Fat: 1.95g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 71.94g
- Fiber: 5.72g
- Sugar: 9.17g
- Protein: 16.63g
- Cholesterol: 21.69mg
- Sodium: 513.20mg
- Calcium: 210.49mg
- Potassium: 540.97mg
- Iron: 1.56mg
- Vitamin A: 771.59µg
- Vitamin C: 26.02mg
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