Monday, September 27, 2010


Today is the last Mac & Cheese Day and I am ending it with my favorite vegetable - CARROTS! While this may seem a bit odd, it really isn't. Another good choice for a vegetable mac & cheese would be pumpkin, butternut squash and I already blogged cauliflower mac & cheese a while ago. These are very tasty and much more "figure-friendly". This carrot recipe only has 370 calories per serving. The only problem is that I like it so much I eat much more than ONE serving.


3/4 lb carrots, peeled and thinly sliced
1 large navel orange, zested in strips and juiced
1-1/2 cups sharp cheddar cheese shredded
9 oz penne pasta
1/4 cup low sodium chicken broth
1 tbl fresh chopped tarragon
fresh white pepper

Preheat oven to 350 degrees

In a saucepan, combine carrots, orange zest strips, juice and broth. Season with salt and white pepper and bring to a boil. Cover and simmer over medium heat until the carrots are soft. Discard the zest strips and puree the mixture in a blender.

Cook the pasta according to package directions but only halfway - about 5 minutes, Drain and reserve 1 cup of the cooking liquid. Return pasta to the saucepan and add pasta water and carrot puree. Over low-medium heat stir the pasta until the carrot mixture coats all the pasta and sauce thickens a bit. Stir in 3/4 of the cheese and stir until cheese it melted and creamy. Stir in tarragon and season with salt and pepper.

Transfer to a baking dish and top with the rest of the cheese and bake until golden brown about 20 minutes. Let cool for 5 minutes or so and serve.

Hope you liked comfort food Mac & Cheese Days!

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