Carrot-Infused Macaroni Bake with Hidden Puree

A creamy, kid-approved mac and cheese where steamed carrots blend seamlessly into the sauce, adding nutrients without altering the familiar comfort food taste.

Cuisine: American

Category: Kid Friendly

Prep: 20 minutes. Cook: 30 minutes.

Serves 6.

Ingredients

• 12 oz elbow macaroni
• 2 medium, peeled and chopped carrots
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup, shredded cheddar cheese
• 1/2 cup, grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup, grated cheddar cheese

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil, add 12 oz elbow macaroni, and cook for 8-10 minutes until al dente; drain and set aside.
2. Step 2: Steam 2 medium peeled and chopped carrots until very tender (about 10 minutes), then puree in a blender until smooth; set aside.
3. Step 3: In a medium saucepan over medium heat, melt 1/4 cup unsalted butter, then whisk in 1/4 cup all-purpose flour for 1 minute until bubbly and golden.
4. Step 4: Gradually whisk in 2 cups milk, cooking while stirring constantly until the sauce thickens (5-7 minutes), then stir in the carrot puree, 1 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/8 tsp black pepper until fully melted and smooth.
5. Step 5: Add the drained macaroni to the sauce, tossing until every strand is coated, then transfer to a greased 9x13-inch baking dish; sprinkle the remaining 1/4 cup grated cheddar cheese evenly over the top.
6. Step 6: Bake uncovered for 25-30 minutes until the top is golden and the edges bubble vigorously.