Healthy "Italian Mac and Cheese" with Carrot Puree Recipe - Allrecipes.com
Healthy "Italian Mac and Cheese" with Carrot Puree Recipe
  • READY IN 35 mins

Healthy "Italian Mac and Cheese" with Carrot Puree

Recipe by  

"Mac & Cheese is given a healthy Italian makeover with carrot puree and Barilla Whole Grain Elbows. Your family will never taste the difference!"

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot and a small pot of water to a boil.
  2. Cook pasta 1 minute less than package directions.
  3. Pre-heat Oven to 400 degrees F.
  4. Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color.
  5. Add cream to skillet; slowly bring to a simmer and add carrot puree and pasta.
  6. Whisk in Asiago and fontina cheeses, simmer.
  7. Pour mix into a 2-quart casserole dish, top with Parmigiano Reggiano cheese and bake 10 minutes in the oven.
Kitchen-Friendly View

Footnotes

  • *To make carrot puree: Boil carrots in the small pot; when tender drain and rinse. Puree the carrots in a food processor or blender until smooth adding water as needed to make a thick sauce.
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Reviews More Reviews

Mar 27, 2014

This was very simple to make, and yes the recipe is high in fat and calories but in case you missed the title of the recipe it has cheese in it which will contribute to the higher fat and calorie content.

 
Feb 12, 2014

Healthy? Hardly! But healthier. I love the idea of sneaking in carrots into this comfort dish. Heavy cream makes for a great dish but 1% does fine too. I often add cooked veggies. Steamed broccoli is my favorite but for folks whose kids don't "do" veggies it is a good idea.

 
Dec 19, 2014

Since I'm not a fan of elbows, I used rotini---the gluten free one (not my favorite choice, but what I have to deal with for my tasters). I have to tell you that my granddaughter loved this! I thought it was really missing flavor---more salt and (cayenne) pepper? Tajin? Sriracha? I followed the recipe exactly otherwise and thought I'd make it again for the little ones. I do really like the Barilla pasta---my favorite choice always!

 
Dec 18, 2014

tasty. I subbed evaporated skim milk for the cream and went a tad lighter on the cheese. It worked great. Fresh cracked rainbow peppercorns and pink sea salt perked this right up

 
Dec 16, 2014

My family loved this mac and cheese! I made the recipe as written except I used gluten free macaroni and it turned out perfect. There was a hint of carrots but my family had no clue.

 
Dec 12, 2014

I made this for a two year old and 8 year old for lunch and both of them ate it up. The only change I made was to use Barilla veggie pasta - the elbows made with carrots & butternut squash. Helped me sneak even more veggie-ness in there. Personally, I could taste the pureéd carrots, but it wasn't off-putting at all, and the kids didn't mention it. I will make this again for sure.

 

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Nutrition

  • Calories
  • 623 kcal
  • 31%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 42.4 g
  • 65%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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