Thursday, January 19, 2012

Carroty Mac and Cheese

I have to admit that when I first tried this dish, I wasn't overly impressed. It was good, but not what I want from macaroni and cheese. I'm one of those people who loves a rich bechamel sauce, but this is not that dish. This is more of a custard, less cheesy. It reheats nicely though (especially if pork juices get all over it while it's reheating). It's also an amazing way to use up excess CSA carrots, so up it goes.

Carroty Mac and Cheese (from Cook This Now)

2 cups macaroni
2 1/2 cups coarsely grated carrots
3 cups grated sharp Cheddar cheese
1/4 cup butter, cut into pieces
3/4 cup sour cream
1/4 cup whole milk
2 large eggs
1 tsp kosher salt
3/4 tsp mustard powder
1/4 tsp ground pepper
1/4 cup grated Parmesan

1. Preheat oven to 400F and grease an 8" square baking pan.
2. Cook macaroni according to package directions. Add carrots 3 minutes before pasta is done. Drain.
3. Stir in all 2 1/2 cups cheddar and butter to pasta.
4. In a bowl, whisk sour cream, milk, eggs, salt, and seasoning. Fold into pasta.
5. Scrape pasta into pan. Sprinkle with remaining cheddar and parmesan.
6. Bake until firm and golden brown, 30 minutes.

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