Hidden Carrot Mac & Cheese
Cooking Times
Ingredients
- 4 Cal-Organic Bagged Carrots
- 10 ounces macaroni pasta
- 3 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried mustard
- Pinch of smoked paprika
- 1 1/2 cups milk (any unsweetened type)
- 2 cups cheddar cheese
- 1 tablespoon minced chives
Directions
1. Wash and slice the carrots into ¼-inch coins.
2. Add them to a pot and cover with water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes until the carrots are tender. Drain.
3. Transfer the carrots to a food processor or high-powered blender and puree until smooth. Set aside.
4. Melt the butter in a sauce pan over medium heat, then add the flour, salt, pepper, dried mustard, and smoked paprika. Stir to combine.
5. Add the milk and stir over medium-low heat for 5 minutes until it has thickened.
6. Add the carrot puree and cheese and cook on low stirring frequently for about 10 minutes.
7. Cook the pasta. When it’s done, drain it and add it back to the pot with the carrot and cheese mixture. Stir to combine.
8. Serve or transfer to a baking dish and bake for 15 minutes at 350 F
9. Garnish with chopped chives and serve.
Tips for storing carrots
-
1
Containers
Store carrots in a resealable plastic bag or other airtight container.
-
2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
-
3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
-
4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
Try Another Recipe
Sorry
We didn’t find any recipes matching that description. Please try removing a search term or rewording your search phrases.