Carrot Macaroni and Cheese

We had a TON of leftover cheese from our Super Bowl party, so I wanted to find a dish to use it up before it went bad. Of course the first thing I could think of was the classic macaroni and cheese! I did a little searching, and I found this terrific take on an old classic. Substituting the bechamel sauce with carrot puree is not only healthy, it is delicious!


Carrot Macaroni and Cheese
Courtesy of Food and Wine
http://www.foodandwine.com/recipes/carrot-macaroni-and-cheese

1. 3/4 pound carrots, peeled and thinly sliced
2. Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
3. Salt
4. 3 cups penne rigate (9 ounces)
5. 3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
6. 1 tablespoon chopped tarragon
7. Freshly ground white pepper

1. Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
3. Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
4. Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.