Healthy "Italian Mac and Cheese" with Carrot Puree

Healthy "Italian Mac and Cheese" with Carrot Puree

9

"Mac & Cheese is given a healthy Italian makeover with carrot puree and Barilla Whole Grain Elbows. Your family will never taste the difference!"

Ingredients

35 m {{adjustedServings}} servings 623 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • 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.

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

9
  1. 10 Ratings

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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.