Creamy Carrot Mac and Cheese

I’m often asked what my routine is for getting dinner on the table. It’s sort of a shoot-from-the-hip style that’s based on what’s in the fridge, what looks good at the market, and most importantly, what I’m in the mood for (the major upside of being at the helm of the stove). I’m not nearly as ordered as many of you. There is little advanced planning — no “sandwich night” or “crock pot Wednesday” or “meatless Monday.” All that being said, I do have a number of dishes that rotate in on a regular basis. Included is this Creamy Carrot Mac and Cheese, which is usually made at the request of my youngest, Virginia, who is a big fan.

How to Make Carrot Mac and Cheese

I’d argue that this pasta is a little less fussy than traditional mac and cheese that’s made with a French-style roux. Here, you simmer thinly sliced carrots in a bit of water until tender, then puree with milk. From there, it’s a matter of mixing the puree with hot, cooked pasta, shredded cheese, and minced chives. Bake for about 20 minutes and you’re done.

A Full Pound of Carrots in this Pasta

You might be surprised to see that this recipe actually has more carrots by weight than pasta. That adds a pretty serious dose of nutrients in every bite. The good news is that the carrots blend seamlessly into the mac and cheese. By scaling back the cheese and adding carrots, the pasta is markedly lower in saturated fat. Make it with whole grain pasta, and you’ll add fiber as well.

Suggestions and Substitutions for Carrot Mac and Cheese

If you don’t count the salt and pepper, this recipe has just five ingredients, so it’s hard to mess up. That said, here are a few suggestions:

• Be sure to slice the carrots quite thin (they’ll cook more quickly and evenly) and cook them until truly tender. You’ll get the best texture that way.
• Don’t leave out the chives. I know it can be tempting to skip the herbs, but that two tablespoons makes a difference. If you really don’t like the flavor of chives (or can’t get to the market) add 1/2 teaspoon smoked paprika and a dash or two of cayenne.
• If you’re not sure your kids will go for the flavor, use a half pound of carrots instead (you can scale up over time). Then, add 2/3 cup of cottage cheese to the food processor when you blend the carrots.
• Use sharp Cheddar. It packs more flavor with less volume.
• Put the mac and cheese under the broiler at the tail end of cooking to give it a burnished finish.

If you like this creamy mac and cheese, you might like:

Cheesy Baked Pumpkin Pasta with Bacon and Kale

Mini Mac and Cheese with Broccoli

Spinach Artichoke Mac and Cheese (from Liz’s Healthy Table)

5 from 2 votes

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Creamy Carrot Mac and Cheese

Unlike classic mac and cheese, which starts with a white sauce into which you melt loads of cheese, this version is built on a base of cooked carrots that you whirl with low-fat milk into a creamy puree. Add pasta, sharp Cheddar and chopped chives and bake until the flavors meld.

Course Dinner

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 servings

Calories 525 kcal

Author Katie Morford

Ingredients

• 1 pound carrots, peeled (4 to 5 large carrots)
• 2/3 cup water
• 1 teaspoon kosher salt, divided
• 12 ounces penne or rotini pasta (about 4 cups dried)
• 1 1/4 cup milk (if using plant-based, I recommend something creamy, like oat milk)
• 2 1/2 cups coarsely grated sharp Cheddar cheese, (about 5 1/2 ounces)
• 2 tablespoons finely chopped fresh chives
• Freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees.

2. Slice the carrots very thin, put them in a medium pot and add the water and 1/2 teaspoon salt. Bring to a boil, drop the heat so the water boils gently, and cover with a lid. Cook until the carrots are tender enough to mash with a fork, about 25 minutes.

3. While the carrots cook, bring a big pot of generously salted water to a boil and cook the pasta. Reserve about a quarter cup of the pasta cooking water and then drain the pasta. Put the cooked pasta back into the pot and keep it warm near the stove.

4. When the carrots are tender, put them along with any remaining carrot cooking liquid into a food processor fitted with a metal blade. Add the milk and puree until silky smooth. You can also do this with a blender.

5. Stir the carrot puree into the pasta. Set aside 3/4 cup of the cheese and add the remainder to the pasta along with the chives, remaining salt, and several grinds of black pepper. Taste and add more salt and pepper as needed. If the sauce seems too thick, stir in a tablespoon or two of the pasta water.

6. Transfer pasta to a baking dish that’s about 8 x 11 inches. Sprinkle the remaining cheese on top and bake for 20 minutes. If you want the cheese brown and crispy on top, set under the broiler just before serving.

Adapted from a recipe by chef Jeremy Fox in Food and Wine magazine