Carroty Mac and Cheese

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Adapted from Cook This Now by Melissa Clark.  A great way to use some of those carrots from your CSA farm in a familiar dish.

Ingredients

  • 2 cups whole wheat macaroni
  • 2 1/2 cups coarsely grated carrot (about 8 small)
  • 3 cups grated sharp cheddar cheese (note: any kind of cheese you have available will work fine)
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 3/4 cup sour cream
  • 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

  • Directions

  • 1.
    Preheat oven to 400° F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
  • 2.
    Cook macaroni according to package instructions in a large pot of salted boiling water; add carrots 3 minutes before the pasta is finished cooking; drain well.
  • 3.
    While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, dry mustard, and pepper. Fold mixture into the pasta.
  • 4.
    Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the Parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

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