Simple and, yes, a little sneaky, this kid-friendly, fuss-free, casserole-like mac and cheese melds Cheddar and carrot to healthful effect.
Melissa Clark is a food columnist for the New York Times and has written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, among others. After brief forays working as a caterer out of her fifth floor walk-up and as a line cook in a restaurant, Clark earned an M.F.A. in writing from Columbia University and began her food writing career. In addition to her most recent title, Cook This Now, she's written some dozens of other cookbooks, many of them in collaboration with some of New York's most celebrated chefs. Clark lives in Brooklyn with her husband, Daniel, their daughter Dahlia, and their formerly cosseted cat.