It's somehow already Easter weekend (how did that happen?), so why not add some roasted carrots to mac and cheese? This hidden veggie mac is creamy, cheesy and savory with a hint of sweetness and spice. Plus, it packs over 30 grams of protein and a healthy amount of micronutrients per serving. Happy eating!
Preheat the oven to 400°F and arrange a rack in the center of the oven.
Cut carrots into 2" chunks, then add to a sheet pan lined with parchment paper. Drizzle with olive oil, season generously with salt, and toss to coat. Roast for around 45 minutes, or until fork tender. When they're done roasting, add to a blender with ½ cup of the evaporated milk and puree until smooth. Set aside.
To a large pot or deep saute pan, add uncooked pasta and just enough cool water to cover the noodles. Bring to a boil and cook, stirring frequently to prevent sticking, until almost all the liquid has been absorbed and the pasta is just under al dente. Add the remaining 2 cups of evaporated milk and bring back to a boil, then shut off the heat and add your cheeses, spices and roasted carrot puree and stir until well combined. Taste and add more salt (or other spices) to your liking. Serve immediately!
Notes
This is also really delicious when the carrot isn’t quite roasted all the way through. The bit of raw carrot in the middle will create specks of carrot throughout the sauce when it’s blended. Super tasty and really pretty!
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
