Contributed by Jeremy Fox. The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.

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Name: Carrot Macaroni and Cheese
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: not set
Ingredients: 3/4 pound carrots peeled and thinly sliced; Zest and juice of 1 navel orange zest removed in strips with a vegetable peeler; Salt; 3 cups (9 ounces) penne rigate; 3 ounces (1-1/2 cups) sharp cheddar cheese shredded; 1 tablespoon chopped tarragon; Freshly ground white pepper

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INGREDIENTS

3/4 pound carrots peeled and thinly sliced
Zest and juice of 1 navel orange ; zest removed in strips with a vegetable peeler
Salt
3 cups (9 ounces) penne rigate
3 ounces (1-1/2 cups) sharp cheddar cheese ; shredded
1 tablespoon chopped tarragon
Freshly ground white pepper

Servings

INSTRUCTIONS

Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. 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 over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. 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 until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

NOTES

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Carrot Macaroni and Cheese

3/4 pound carrots peeled and thinly sliced
 Zest and juice of 1 navel orange zest removed in strips with a vegetable peeler
 Salt
3 cups (9 ounces) penne rigate
3 ounces (1-1/2 cups) sharp cheddar cheese shredded
1 tablespoon chopped tarragon
 Freshly ground white pepper

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.

Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.4mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.