Tasty Mixed-Up Mac and Cheese

Vegaphobes won’t know that this mac and cheese harbors a can of carrots. Shhh. The casserole has three recipe variations for adventurous eaters – Pasta Florentine adds some garlic, spinach and Parmesan cheese; there’s a hint of spicy brown mustard in the Ham and Cheese variation; and Shrimp Parmesan is enhanced with a can of baby shrimp and the scent of extra-virgin olive oil. * This recipe is a part of 1 recipe 4 ways. There are 3 other recipes that accompany this one. They are: Pasta Florentine, Macaroni, Ham and Cheddar and Pasta Shrimp Parmesan

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 (14 1/2ounce) can  sliced carrots, drained and rinsed
• 2 (18 ounce) cans  regular  cream of mushroom soup
• 1  extra-large egg, lightly beaten
• 1 (8 ounce) package  shredded Colby monterey jack cheese
• 1  lb elbow macaroni, cooked according to package directions, slightly cooled
•  salt & fresh ground pepper, to taste (optional)
•  non-stick  cooking spray

Directions

1. Preheat oven to 350°F.
2. Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth.
3. Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired.
4. Coat a 9 x 13-inch baking dish with spray oil. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.
5. Serve as-is, or stir one of the following mixtures into two portions, or approximately 3 cups, of the mac and cheese.
6. Nutritional Information Per Serving:
7. Calories 420; Total fat 16g; Saturated fat 7g; Cholesterol 60mg; Sodium 330mg; Carbohydrate 52g; Fiber 3g; Protein 17g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV.
8. * Daily Value.