Mac and Cheese with Carrots
This mac and cheese with carrots is loved by kids and adults alike. I've cut down on lots of steps and managed to include some stealthy healthy carrots, too. Dinner sorted.
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.
Nutrition
Serving: 1portion | Calories: 574kcal | Carbohydrates: 38g | Protein: 24g | Fat: 36g | Saturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 924mg | Fiber: 4g | Sugar: 7g