Featured Food: Carrots


Carrot Mac and Cheese


1 lb carrots, peeled (about 4 large carrots)
2/3 cup water
5 ounces jack cheese, coarsely grated (about 2 cups packed)
12 ounces of your favorite boiled pasta (macaroni, penne etc.)
2 large eggs, beaten
1 1/4 cup milk (whole, low fat, or almond is fine)
1/4 cup butter, chopped into pieces
2 tablespoons minced chives
1/2 Tsp honey
Salt to taste
Freshly ground black pepper


Preheat oven to 350 degrees. Chop the carrots and boil them about 25 minutes, or until they’re soft enough to mash with a fork. Puree the carrots with the remaining cooking liquid in a blender or food processor until smooth. Stir the carrot puree, eggs, butter, and honey into the pasta. Set aside about 1/2 cup of the cheese and add the remainder to the pasta along with the chives, salt, and black pepper. Transfer pasta to a baking dish that’s about 8 x 11 inches. Sprinkle the remaining cheese on top and bake for 20 minutes. If you want the cheese brown and crispy on top, set under the broiler just before serving. Serves four hungry people.



Recipe by Rachel Crockett