Healthy "Italian Mac and Cheese" with Carrot Puree Recipe -
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
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  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.
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  • *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.

Reviews More Reviews

Dec 26, 2014

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 would try using whole milk maybe next time.

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 31, 2014

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 enough cheesiness with the carrot in it to still be a great mac n cheese. Will make again, thinking of adding ham, peas, and carrots for a nice casserole!

Dec 30, 2014

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 will make again. Oh, and instead of cooking fresh carrots, I used a jar of my homecanned carrots and then just smashed them. Worked just fine.

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.


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  • 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
  • 474 mg
  • 19%

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

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