A different take on a classic Mac and Cheese recipe. A little healthier than your usual Mac and Cheese. The carrots give that slight sweetness in every bite and the indulgent creamy taste of the mac and cheese just tastes amazing!
Yields: Makes 6 Servings
Ingredients:
- 2 cups Macaroni
- 2 ½ cups Carrot, grated (4 medium carrots)
- 3 cups grated sharp Cheddar cheese
- ¼ cup (half a stick) Unsalted butter, cut into smaller pieces
- ¾ cup Sour cream
- ¼ cup Whole milk large Eggs
- 1 tsp. Salt
- ¾ tsp. Mustard powder
- ¼ tsp. Ground black pepper
- ¼ cup Parmesan cheese, grated
Method of Preparation:
1. Preheat the oven to 400°F.
2. With a bit of the butter. Grease a 8-inch square baking pan.
3. Arrange the rack in the oven closer to the broiler.
4. In a bowl combine the sour cream, milk, eggs, salt, pepper and mustard powder.
5. Cook the macaroni according to the package instructions. Add the carrots 3 minutes before the pasta has been fully cooked or “al dente”. Drain and transfer to a bowl.
6. While the pasta is hot, mix the ½ cup of the cheddar and butter and combine. Add the Sour cream mixture and combine it with the pasta.
7. Pour the mixture into the greased baking pan. Sprinkle the remaining cheddar and parmesan cheese over the top.
8. Bake the Mac and Cheese for 30 minutes or until the top is golden brown. Serve!
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