Great Mac and Cheese-you’ll never guess what’s in it!

It was a rainy, cool day and I was longing for some comfort food. I also wanted to find a recipe that would be healthy and incorporate something from my weekly CSA (Community Supported Agriculture) box. I came across an unusual recipe that was so intriguing, I had to try it! I first saw it on the Food & Wine site and then found an adaptation on the Delicious Dishings blog. Now don’t freak out when I tell you the recipe is for Carrot Mac and Cheese…believe me, I thought it was weird too. I swear it is great Mac and Cheese and you would never have guessed it was made with carrot puree!

No kidding!  The main ingredients for this recipe are fresh carrot puree, orange juice and zest, cheese and pasta. How healthy and wonderful is that? I didn’t tell my guests what it was until after they tasted it and I got their reaction. The compliments were flowing when I shared the secret ingredient and I must say, they were shocked! 

Recipe for Carrot Mac and Cheese:

Ingredients
3/4 pound carrots, peeled and thinly sliced
Zest and juice of 1 navel orange
Salt
3 cups whole wheat penne rigate (9 ounces) 
3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
Freshly ground pepper
1/2 cup panko bread crumbs
1 TBS olive oil
(I used a variety of orange and purple carrots, regular pasta and aged white cheddar cheese)

Directions
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 half 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. Season with salt and 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. Mix panko bread crumbs with olive oil, and season with salt and pepper. Sprinkle over the melted cheese. Place under broiler until crumbs are golden brown. (This happens very quickly so don’t stray too far.) 

Let stand for 5 minutes before serving.

It was a great accompaniment to my herb butter basted flat-iron steak. You must give it a try for yourself – you will be amazed at how wonderful it is!

 (Printable recipe can be found in my recipe index under Side Dishes)