Recipes

When you make this recipe, you may just have to keep a secret for a minute from your loved ones. Learn from my mistake. Don’t start out with, “Isn’t it realy cool – there is a pound of carrots hidden in this macaroni and cheese!” Because in fact it isn’t very cool for everyone. Most people aren’t stoked to learn you have adulterated their favorite meal with oh so many carrots. So just keep quiet and wait. Wait until they are a few spoonfuls of macaroni and cheese bliss deep, and then spill the beans, or carrots. There will be shock, tilted heads and raised eyebrows, but they will go back for more.

Cheddar and Carrot Mac and Cheese
Servings: 6 servings
Serving Size: 1/6 recipe
Nutritional Info: 226.6 calories, 6.8g of fat, 35.8g of carbohydrates, 5.8g of fiber, 11.6g of protein * 5 P+

Ingredients

• 8 oz high fiber pasta shells or elbows
• 1 lb. baby carrots
• 1.5 cups reduced fat shredded cheddar cheese
• 2 tbsp. bread crumbs
• Salt and pepper

Instructions

1. Preheat the oven to 375 degrees.
2. Place the carrots in a microwave safe container with 1/2 cup water. Cook on high for 5-7 minutes or until soft.
3. Meanwhile cook the pasta in salted water according to package directions. Take the pasta out when it is al dente. Drain and reserve 1 cup of cooking liquid. Return to the pot.
4. Place the carrots with any remaining liquid in a blender. Add the 1 cup of cooking water from the pasta. Blend until smooth.
5. Add the carrot puree to the pasta and cook over medium heat for 5 minutes. The sauce should thicken. Turn the heat down to low and stir in the 1.25 cups of cheese. Stir until creamy and season with salt and pepper.
6. Pour into a baking dish coated with cooking spray. Sprinkle with remaining cheese and breadcrumbs. Bake for 20-25 minutes until sides are bubbling. Broil for the last 2-3 minutes if you want a crispier top.

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