Carrot Macaroni and Cheese
Make my small batch Carrot Macaroni and Cheese. Perfect for the picky eater who doesn’t like to eat their veggies! Loaded with cheddar they will never know carrots are in the sauce!
Once Ryder turned one, I noticed that his love for vegetables went downhill. Like almost nonexistent! I was so bummed and found myself trying to sneak in veggies into every meal. I was becoming “that” mom. That’s when the idea of carrot macaroni and cheese came to mind. I prefer to make my own macaroni and cheese verse the boxed stuff (although don’t get me wrong when I do reach for the box I grab Annie’s Organic Mac & Cheese). But I hate paying money for a boxed mac and cheese when I know I can make it, better, and of course for less money. I love using Cabot powdered cheddar cheese. That is my secret to making this carrot macaroni and cheese taste like the boxed stuff but yet better and with just 5 ingredients you can’t go wrong.
While the pasta boils I also boil the carrots. Then after the pasta is cooked I strain the ingredients and pick out the carrots. I puree the carrots, whole milk, and cheddar cheese powder in a blender. Then I mix in the pasta with the cheese sauce and voila my carrot macaroni and cheese is ready. And ready in the same amount of time it takes to make a box of macaroni and cheese!
I even fed this mac and cheese to my husband and he had no idea about my “secret” ingredient. Afterwards I asked him if anything was different with the mac and cheese and he replied “no”. When I told him I pureed the carrots in the cheese sauce he thought it was genius! Since the cheddar cheese powder is white and the carrots are orange it gives the cheese sauce just the perfect hint of yellow to pass for boxed mac and cheese. Even the most observant kid won’t realize carrots are in the sauce. So if you have a picky eater, I invite you to give my carrot macaroni and cheese a try. It’s kid tested and mom approved!
Carrot Macaroni and Cheese
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1/2 teaspoon salt
- 1 cup elbow macaroni
- 1/4 cup carrots, sliced
- 1/4 cup whole milk
- 2 tablespoons Cabot Cheddar Cheese Powder
- Fill a large pot with water and add the 1/2 teaspoon of salt. Bring the pot of water to a boil. Add in the pasta and carrots and boil for 10 minutes until cooked.
- Strain pasta and carrots and place the pot back on the stove. Sort through the pasta and remove the cooked carrots. Place the carrots, whole milk, and Cabot cheddar cheese powder in a blender. Blend for 30 seconds or until the mixture is smooth.
- Pour the cheese sauce into the pasta pot and stir in the cooked elbow macaroni. Place the heat on high for 1 minute while you mix the sauce with the pasta. Remove from the heat and serve immediately.
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