Macaroni and Cheese

Macaroni and Cheese


  • 1 tbsp. unsalted butter
  • 2 cups thinly sliced carrots
  • 1 12-oz can evaporated 2 percent milk
  • ½ tsp. paprika
  • ½ tsp. chopped chipotle pepper in adobe sauce
  • ]2 cups shredded reduced-fat cheddar
  • Salt
  • 8 ounces whole-wheat elbow macaroni
  • 1 tbsp. grated Parmesan
  1. In a large saucepan, melt butter. Add carrots and cook over medium heat, stirring occasionally, until lightly browned in spots, about 8 minutes. Add evaporated milk, paprika and chipotle pepper; bring to a boil. Simmer, covered, over low heat until carrots are very soft, about 10 minutes.
  2. Using a slotted spoon, transfer carrots to a food processor and pulse until finely chopped. Add a few tablespoons milk mixture to thin. Add cheddar and puree, pouring in remaining milk mixture in a thin stream, until smooth. Season with salt; set aside.
  3. Meanwhile, cook pasta in salted boiling water until al dente; drain. Return pasta to pot, stir in cheese sauce and cook over low heat until just heated through, about 1 minute.
  4. Preheat the broiler and position a rack 6 inches from the heat. Transfer pasta mixture to a shallow baking dish. Sprinkle with parmesan and broil on high until top is golden, about 2 minutes.
  • 323 calories
  • 19 grams protein
  • 39 grams carbs
  • 12 grams fat

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