Carroty Mac And Cheese Recipes

CREAMY MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
• Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

CARROT AND CAULIFLOWER MAC AND CHEESE

Steps:

• Heat oven to 400°F. In medium bowl, place carrots and cauliflower. Drizzle with olive oil and sprinkle with salt and pepper to taste; gently mix. Place in single layer on ungreased cookie sheet.
• Roast about 20 minutes, stirring once or twice, until vegetables are soft and browned. Remove from oven. Set oven control to broil.
• In food processor, place roasted vegetables. Cover; process with on-and-off pulses until pureed. (Mixture will not be completely smooth, but no large pieces should remain.) Add water; puree until almost smooth. Set aside.
• In 4-quart Dutch oven or stockpot, cook fusilli in boiling salted water as directed on box. Drain; return to fusilli Dutch oven.
• Meanwhile, in 12-inch skillet, melt butter. Add onions; cook and stir 4 minutes. Stir in garlic; cook 1 minute. Sprinkle flour over onion and garlic; stir with whisk to combine. Cook about 1 minute. Slowly beat in milk. Cook until thickened and bubbly. Stir in 2 1/2 cups of the cheese; cook and stir until melted. Stir in vegetable puree.
• Pour cheese mixture over cooked fusilli; stir to combine. Divide mixture evenly among 4 to 6 individual ovenproof ceramic baking dishes or into shallow 3-quart ceramic baking dish. Sprinkle remaining 1/2 cup cheese evenly over tops.
• Broil about 6 inches from heat 2 to 3 minutes or just until cheese is melted.