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

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.

 
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.

 
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.

 

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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
  • 474 mg
  • 19%

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

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