Cheddar and Carrot Mac and Cheese Recipe
List of Ingredients:
- 8 oz high fiber pasta shells
- 1 lb baby carrots
- 1 1/2 cups reduced fat shredded cheddar cheese
- 2 tbsp bread crumbs
- Salt and pepper
Preheat the oven to 375 degrees. Place the carrots in a microwave safe container with 1/2 cup water. Cook on high for 5-7 minutes or until soft. You can also lightly boil them with the pasta until soft.
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.
Place the carrots with any remaining liquid in a blender. Add the 1 cup of cooking water from the pasta. Blend until smooth. 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.
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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