Carrot Macaroni and Cheese Recipe

Carrot Macaroni and Cheese Recipe

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.

Preparation: 50 minutes
Cooking: 30 minutes
Total: 1 hour 20 minutes



  • ¾lbcarrots
  • 1navel orange,zest and juice
  • salt and freshly ground white pepper,to taste
  • 3cupspenne rigate
  • 3ozsharp cheddar cheese
  • 1tbsptarragon,chopped


  1. Preheat the oven to 350 degrees F.

  2. 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.

  3. Transfer the carrots and any liquid to a blender and puree until very smooth.

  4. 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.

  5. 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.

  6. 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.

  7. 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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