Carrot Macaroni And Cheese Food

CARROT MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
• Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
• Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
• Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

WHITE TRUFFLE CARROT MAC AND CHEESE

Steps:

• In a large pot, pour about 2 inches deep of water and bring it to a boil.
• Place washed carrots in the pot and boil it for about 25-30 minutes until soft at low heat.
• Once the carrots are soft, pour out the excess water and add white truffle ghee butter. With no heat on.
• Mash the carrot in the pot and mix it with white truffle ghee butter.
• Boil the pasta.
• Place the cooked pasta in a pan and mix it with the mash carrots and shredded cheese.
• Preheat the oven to 350° and bake it for 15-20 minutes until the cheese melts.

CARROTY MAC AND CHEESE

Steps:

• 1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
• 2. Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.
• 3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.
• 4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

POTATO / CARROT MACARONI & "CHEESE"

Steps:

• Preheat oven to 350 degrees.
• Place potatoes, carrots, water (should be enough to come about 1/2 inch from the top of the potatoes and carrots), salt, chicken seasoning, onion powder and garlic salt together in a pot, mix together, and cook on medium heat till potatoes and carrots are soft.
• While veggies are cooking, heat water for ziti noodles; when boiling add ziti noodles.
• Cook till al dente.
• When veggies are done, cool or add a couple ice cubes to cool it down.
• Blend together with nutritional yeast flakes and oil until smooth.
• Add more water if it's too thick, add more salt if needed, should be a little on the salty side as the pasta will absorb some of the salt.
• Drain the ziti noodles.
• Pour"cheese" sauce over ziti noodles in a casserole dish and mix inches.
• Place dish in oven and bake for 30 minutes.