Mac and Cheese with Carrots


This mac and cheese with carrots shouldn’t be solely delish but it surely’s additionally kid-friendly. If you’ve been looking for methods to get extra veggies into your kiddos, this would possibly assist. Shreds of carrot are simply disguised in a wealthy, creamy Cheddar sauce and their sweetness solely provides to the flavour.

A casserole dish of baked mac and cheese with carrots.

Like most little children, my daughter Dahlia loves macaroni and cheese, and I‘ve made it for her in lots of guises, operating the gamut of strategies. My goal is at all times the identical — to make the dish shortly with a minimal of fuss, and to make use of a most of greens that she is going to tolerate and not select.

This is considered one of each our favorites. It’s creamy, comforting, crusty-topped, soft-centered, and very tacky – however under no circumstances refined. Just easy, kid-friendly, home made meals with the added grown-up attraction of plenty of healthful carrots tossed into the combination. I received the thought from a chef’s recipe in a shiny meals journal. I made a decision to return up with my very own simplified and ultra-Cheddary model. It was an enormous hit with the under-three crowd and their mother and father, too.

This carrot mac and cheese is an easy recipe that comes collectively with out a lot fuss, aside from having to grate some carrots. But to make up for that, I’ve eradicated the necessity to make a cheese sauce on the highest of the range. Instead, I toss the recent pasta with grated cheddar, butter, bitter cream for creaminess, and eggs to carry all of it collectively.

The grated carrots get boiled alongside with the pasta, so cooking them isn’t an additional step. And the tiny orange shreds look a lot just like the cheddar that your children won’t even discover they’re there. Dahlia actually hasn’t, and whereas I’ve by no means lied to her about their inclusion, I might need disregarded the phrase carrot within the dish description — unintentionally, after all.–Melissa Clark

Mac and Cheese FAQs

How ought to I serve this carrot mac and cheese?

This is a kind of macaroni and cheeses with an eggy custard base that puffs because it cooks and is reduce into squares, like a casserole, versus that gooey, creamy, stove-top béchamel sauce model. Feed this dish to the children as is; grown-ups ought to indulge with a squirt of fiery Sriracha or different sizzling sauce everywhere in the high.

Can I take advantage of a unique kind of cheese?

You can differ the cheese to offer this dish extra character. Gruyère, aged Cheddar, pecorino, and aged Gouda will all add a classy attract that can elevate it above mere children’ meals.

How can I shortly grate the carrots?

Use your meals processor. And whilst you’re at it, grate the Cheddar with it as nicely. No want to scrub it in between.

Mac and Cheese with Carrots

A casserole dish of baked mac and cheese with carrots.

This mac and cheese with carrots is beloved by children and adults alike. I’ve reduce down on plenty of steps and managed to incorporate some stealthy wholesome carrots, too. Dinner sorted.

Melissa Clark

Prep 20 minutes

Cook 40 minutes

Total 1 hr

  • Preheat the oven to 400° F (204°C). Adjust the oven rack to the highest third of the oven. Butter an 8-inch (20-cm) sq. baking dish.

  • Cook the macaroni in line with bundle directions, including the grated carrots about 3 minutes earlier than the pasta is because of be performed. Drain the pasta and carrots in a colander.

  • Dump the recent pasta and carrots again into the pot and stir in 2 1/2 cups of the Cheddar and all the butter. In one other bowl, whisk collectively the bitter cream, milk, eggs, salt, mustard powder, and pepper, and then fold this combination into the pasta. Scrape the tacky pasta into the ready dish and sprinkle with the remaining Cheddar and the Parmesan.

  • Bake the carroty mac and cheese casserole till it’s agency to the contact and golden brown, about half-hour. Let it cool for a couple of minutes, then slice or scoop it straight from the baking dish.

Serving: 1portionCalories: 574kcal (29%)Carbohydrates: 38g (13%)Protein: 24g (48%)Fat: 36g (55%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 162mg (54%)Sodium: 924mg (40%)Potassium: 536mg (15%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 17603IU (352%)Vitamin C: 6mg (7%)Calcium: 550mg (55%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally revealed January 2, 2012

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