Healthy Carrot Macaroni and Cheese

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


A creamy and delicious macaroni and cheese that has no butter, very little cheese, and uses pureed carrot for a robust orange color. But nobody will ever know. It really does taste that good!

Listen to me briefly explain how this healthier mac and cheese is made, with great tips along the way, by clicking the play button below:

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  • 1 lb. large elbow macaroni
  • 3 medium carrots, chopped (that’s about 1 and ¼ cup of chopped carrots)
  • 3 Tbsp. all-purpose flour
  • 2 cups milk, divided
  • 1 cup grated Parmesan cheese
  • ½ cup grated sharp cheddar cheese
  • ¼ tsp. garlic powder
  • ¼ tsp. salt


  1. Cook pasta according to package instructions. Meanwhile, put the carrots in a medium sauce pan with 1 cup of water. Bring to a boil over high heat. Cover and reduce to a simmer. Cook until tender, about 5 minutes.
  2. While the carrots cook, measure the flour and 1 cup of the milk into a jar with a tight fitting lid. Put the lid on and shake really hard until well-combined.
  3. Put the carrots and their cooking liquid into a blender or food processor and puree really really well until very smooth. Scoop the carrot back into the saucepan and add the flour mixture as well as the remaining 1 cup of milk.
  4. Bring up to a bubble over medium-high heat, stirring constantly. Once it is bubbling remove from heat and stir in the Parmesan, cheddar, garlic powder, and salt. Taste and add more salt if desired.
  5. Combine sauce with the cooked drained pasta.