DESCRIPTION
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!
Ingredients
Units
Scale
- 1 lb. large elbow macaroni
- 3 medium carrots, chopped (that’s about 1 and 1/4 cup of chopped carrots)
- 3 Tbsp. all-purpose flour
- 2 cups milk, divided
- 1 cup grated Parmesan cheese
- 1/2 cup grated sharp cheddar cheese
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine sauce with the cooked drained pasta.
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