Healthy "Italian Mac and Cheese" with Carrot Puree

Healthy "Italian Mac and Cheese" with Carrot Puree

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"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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35 m servings 623 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • *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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My 2 year old ate this up. I thought it was ok. I used rotini pasta since it's easier for him to eat. I think the recipe is not that healthy though considering the fat and calorie content. I wou...

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

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.

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. Help...

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 calori...

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 brocc...

Made this to the recipe and it was very good! We loved that the Barilla Whole Grain Elbows had more texture and firmness than regular pasta. The 6g of fiber was an added bonus! It also has enoug...

Pretty good. Definitely not the healthiest, but I subbed evaporated skim milk for the cream. Good flavor - the asiago gave it a unique strong cheese taste. I used shells instead of elbows and wi...

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...