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    You are in: Home / Recipes / Carrot Macaroni and Cheese Recipe
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    Carrot Macaroni and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    Queen Dana's Note:

    Recipe by Sandy Lawrence published in Food & Wine April 2009. Food & Wine suggests pairing with "Round, silky Chardonnay: 2007 C. Donatiello Russian River Valley".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
    2. 2
      Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
    3. 3
      Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
    4. 4
      Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Macaroni and Cheese

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.4
     
    Calories from Fat 77
    17%
    Total Fat 8.6 g
    13%
    Saturated Fat 4.7 g
    23%
    Cholesterol 22.3 mg
    7%
    Sodium 196.3 mg
    8%
    Total Carbohydrate 74.0 g
    24%
    Dietary Fiber 6.7 g
    27%
    Sugars 5.3 g
    21%
    Protein 17.1 g
    34%

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