While we've always thought that there's something downright sinister about sneaking carrots and spinach into your kids brownies we see no problem at all sneaking a few carrots into a bubbly dish of macaroni and cheese. And if said recipe comes from Melissa Clark, even better.
Adapted from Cook This Now, this Carroty Mac and Cheese isn't merely a ploy to get the little ones (or vegetable-adverse big ones) to eat their carrots, it's more like a wonderfully cheesy, custardy pan of mac and cheese that just so happens to have carrots thrown into the mix. If you're serving this mac and cheese up to the extra picky set, be sure to go with yellow instead of white cheddar, the orangey tone will camouflage the carrots perfectly.
As always with our Cook the Book feature, we have five (5) copies of Cook This Now to give away this week.
- Active time: 10 minutes
- Total time:40 minutes
- 2 cups whole wheat macaroni
- 2 1/2 cups coarsely grated carrot (about 8 small)
- 3 cups grated sharp cheddar cheese
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 3/4 cup sour cream
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon kosher salt
- 3/4 teaspoon mustard powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely grated parmesan cheese
Preheat oven to 400° F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.
While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.
Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.