TL;DR (Quick-Answer Box)
- What it is: An outrageously creamy, five-star version of the classic baked mac and cheese, elevated with a hidden mix of carrots.
- Why you’ll love it: A comforting and easy dinner that’s stealthily healthy by adding veggies without compromising the intensely cheesy, satisfying flavor.
- How to make it: Cook macaroni, adding grated carrots 3 minutes before the pasta is done. Drain the pasta and carrots. Stir in butter and Cheddar. Fold in sour cream, milk, eggs + mustard powder. Top with more Cheddar + Parmesan. Bake until golden.
Featured Review
so, so good. i’m not a classically rich mac and cheese person so this resonated more for me. a bit of grating prep but otherwise a simple, comfort-satisfying recipe. i subbed in local gouda. and ran out of sour cream, so used ricotta. i ate a third of the pan for lunch today. thanks to melissa for creating and to Leite’s Culinaria for posting.
jude
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I have no compunction admitting I’m a bit of a mac and cheese snob. Give me elbows, butter, and way too much cheese, and I’m in my happy place. Throw in a vegetable, though, and I start side-eyeing you like you just insulted Mama Leite.
But I’m also the kind of uncle who wants to serve something a little better—if not nutritionally, then at least emotionally—when our grandnephews come over. So I gave this a try. And I’ll be damned—it works. The carrots are barely noticeable. They cook with the pasta, and once they’re stirred into the cheese, sour cream, and eggs, you mistake them for Cheddar.
Okay, fine. It’s not health food with a capital “H” (thank God), but it’s food with good morals. The One and I demolished half the pan before it even made it to the table. It’s a casserole-style mac, not the stovetop variety, so you get those puffed golden edges and a sliceable center that doesn’t ooze so much as nestles itself luxuriously on your plate. A little Sriracha on top, and you’ve got something that feels familiar and strokes your Uncle Ego. Not too shabby.
Chow,
Your Carrot Mac and Cheese Questions, Answered
This is one of those macaroni and cheeses with an eggy custard base that puffs as it cooks and is cut into squares, like a casserole, as opposed to that gooey, creamy, stove-top béchamel sauce version. Feed this dish to the kids as is; grown-ups should indulge with a squirt of fiery Sriracha or other hot sauce all over the top.
You can vary the cheese to give this dish more personality. Gruyère, aged Cheddar, pecorino, and aged Gouda will all add a sophisticated allure that will raise it above mere kids’ food.
Use your food processor. And while you’re at it, grate the Cheddar with it as well. No need to clean it in between.
More Dreamy, Creamy Mac & Cheese Recipes
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
We literally just finished dinner, and the general consensus was to remake it again and again. Thankfully, I have kids who love their veggies, so the idea of hiding them is never a problem, but they loved the sweetness it brought to the traditional mac & cheese. I actually used three types of cheeses… so the taste may have been stronger than the ones suggested in this recipe. I used extra sharp Cheddar, Pecorino and Ilha, therefore decided not to bother adding the salt as these cheeses are already pretty salty on their own. The top crust came out outstanding, and I could have made a meal of that alone!
Sofia
Mac and Cheese with Carrots
Ingredients
- 2 cups macaroni, preferably whole-wheat
- 2 1/2 cups (about 8 smallish carrots) coarsely grated carrot
- 3 cups grated sharp Cheddar cheese
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus more for the baking dish
- 3/4 cup sour cream, (not low-fat or non-fat)
- 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
Instructions
- Preheat the oven to 400° F (204°C). Adjust the oven rack to the top third of the oven. Butter an 8-inch (20-cm) square baking dish.
- Cook the macaroni according to package instructions, adding the grated carrots about 3 minutes before the pasta is due to be done. Drain the pasta and carrots in a colander.
- Dump the hot pasta and carrots back into the pot and stir in 2 1/2 cups of the Cheddar and all of the butter. In another bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper, and then fold this mixture into the pasta. Scrape the cheesy pasta into the prepared dish and sprinkle with the remaining Cheddar and the Parmesan.
- Bake the carroty mac and cheese casserole until it’s firm to the touch and golden brown, about 30 minutes. Let it cool for a few minutes, then slice or scoop it straight from the baking dish.
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Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
Like the recipe writer, I am always open to trying different types of mac and cheese — and I liked the idea of “hiding” a vegetable in the dish for kids. But picky children aside, my fiancé and I loved this recipe as well! It was very easy to put together and very tasty.
I always try to use whole-wheat pasta when available, so that is another good thing about the recipe —substituting whole-wheat pasta in a kid-friendly dish. Kids would never know it was better for them! I used a nice baby Swiss cheese instead of sharp Cheddar. I like the suggestion of trying the dish with aged Gouda; I bet that is delicious as well. This was a great recipe that I would like to try next time with a different ‘hidden’ vegetable…maybe peas?
I admit that I was initially skeptical of this carrot mac and cheese recipe, for the simple reason that the idea of grated carrots in mac ‘n’ cheese sounded kind of, well, gross, and I’ve had lackluster experiences in the past with whole-wheat pasta. But! My skepticism started to dissipate when the smell of baking cheese started emanating from the oven, and then vanished completely with my first bite of the finished product. In short, it’s just delicious.
Once out of the oven, its lifespan was about 20 minutes. The pasta’s wholesomeness is a welcome contrast to the decadence of the cheese, and the slight nuttiness of the whole wheat works well with the saltiness of the cheese and slight sweetness of the carrots. I’m also now a big fan of using this egg/sour cream-based sauce instead of a béchamel — it’s lighter but still creamy.
As a side note, I didn’t have any sour cream, so I substituted some plain goat’s milk yogurt, which worked very well. I also used about one cup more pasta than called for, because the given amount seemed a bit skimpy. Everything still fit into my eight-inch pan, and there was plenty of cheese and sauce to go around. Cheese-wise, I used a blend of raclette, Parmesan, and a bit of Gruyère I had lying around and needed to finish.
Not only is this mac and cheese with carrots an easy-to-follow recipe, but it is also delicious! The carrots added just a hint of sweetness that was perfectly balanced with the mustard and black pepper. It was just delicious. Go feed your inner child some nutritious cheesy goodness and make this recipe now!!
More like a baked pasta rather than a traditional creamy mac & cheese, this is still terrific. The carrots don’t overwhelm the dish, but they add a bit of color and sweetness. There’s just the right amount of cheese, and I really liked the sliceable texture.
This is a good basic mac and cheese recipe, and it’s pretty easy to make, since the traditional step of making a white sauce is eliminated. The carrots blend nearly invisibly into the extra-sharp cheddar I used, and I wouldn’t have noticed them at all if I hadn’t been looking.
I did detect a slightly distracting wheat taste in the casserole from the whole-wheat macaroni, so I think I’d prefer to try a different brand next time, but it wouldn’t stop me from making this again. Despite the healthier additions of carrots and whole-wheat macaroni, this is still a pretty rich dish with all the eggs and sour cream and cheese, and I found the serving size to be just a little too large for me. I’ll probably more comfortably get eight servings out of it.
The prep for this carrot mac and cheese dish was so easy. I have not always had success with whole-wheat pasta, but this recipe is a keeper. The instructions are easy to follow and work as written. The resulting macaroni and cheese comes out of the oven bubbly, golden brown, and smelling delicious.
Even though this is the type of mac and cheese meant to be sliced, it’s not at all dry, but creamy. It has a rich flavor, but it’s not heavy. The sharp cheddar adds some tang, but it is not overpowering. It was so good I had three servings myself. No added hot sauce was required. This is a great weeknight go-to you can feel good about making.
I usually avoid recipes for kids that try to hide “good for you” vegetables, as they tend to mask the taste of the vegetables too much for my liking. The color, texture and flavor of the carrots really enhance this version of mac & cheese. This is an incredibly user-friendly recipe, with helpful tips included in the instructions.
This mac and cheese with carrots recipe works well just as it is, but my suggestions help make it a little bit more grown-up. I went for using Gruyere instead of Cheddar; any favorite cheese would also work.
Brilliant advice about using a food processor to shred the carrots, then the Cheddar, without having to clean the bowl in between. I’m imagining any other dairy product similar to sour cream can be used, if need be, like drained yogurt, creme fraiche, or mascarpone.
Next time I’ll skip the butter, use a grainy mustard, and substitute breadcrumbs for some of the Parmesan. It comes out of the oven in a molten state, so make sure to let it rest a bit before serving, especially with children!
This Carroty Mac and Cheese is a great diversion from the regular mono-colored varieties out there. I’ve never been averse to adding vegetables to my mac & cheese. This version has a nice color and great flavor. We had some pretty fussy eaters over this past weekend, and this stuff did not last! The sriracha sauce is a very good recommendation for those who like a bit of a kick. Try the Sriracha. One note, if you’re going to serve six with this, four of them should probably be children — better yet, double the recipe!
Loved the idea of the carroty mac and cheese, especially for getting veggies into the kids. The custard-like mac and cheese is the basic form of mac & cheese with a nice crunchy top. It had a very buttery top, and I ended up sopping up some of the excess butter with a paper towel before serving.
This mac & cheese was enjoyed by all ages, and I have to say, no one was fazed by the carrots. The adults enjoyed it with the Sriracha sauce on top.
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so so good. i’m not a classically rich mac and cheese person so this resonated more for me. a bit of grating prep but otherwise a simple comfort satisfying recipe. i subbed in local gouda. and ran out of sour cream so used ricotta. i ate a third of the pan for lunch today. thanks to melissa for creating and to Leite’s Culinaria for posting.
Thanks so much, Jude. It’s a fantastic recipe and we’re so pleased that you enjoyed it.
What about smoked Gouda? Maybe mixed?
I think I’d do smoked Gouda, as you suggest, in tandem with the Cheddar, A.C. Seems the casserole may sort of call out for something to cut the smokiness of the cheese, something to round it out a touch…
I quickly threw this mac & cheese together last night for dinner and added a few more grown-up ingredients. I reduced the mustard powder down to 1/4 teaspoon and added a 1/4 teaspoon garlic powder. In lieu sour cream (didn’t have any), I used up some mascarpone cheese (had to, I promise) along with some plain whole-milk yogurt. Rather than Parmesan cheese, I sprinkled some whole-wheat bread crumbs on top just prior to baking. The mac & cheese bakes up golden and puffy. I might have had seconds!
Emily, and right before dinner time! That sounds fantastic. And there’s nothing wrong with mascarpone cheese. I added a cup (plus a stick of butter and a cup of cream) to my mashed potatoes last week. Everyone was protesting…but always through full mouths.