Carrot Puree Mac and Cheese with Crispy Breadcrumb Top
Creamy mac and cheese enriched with carrot puree for subtle sweetness and color. Sharp cheddar melts into the pasta sauce, finished with a golden breadcrumb crust and fresh chives. A vegetable-forward comfort dish baked until bubbly and topped with toasted crumbs.
Ingredients
- ¾ pound carrots, peeled and thinly sliced
- 1 teaspoon kosher salt
- ½ cup water
- 3 cups penne rigate, or 9 ouncesrigatoni1:1
- 3 ounces shredded sharp cheddar, or 1.5 cupsgruyere1:1dairy-freeFull guide →
- ½ teaspoon black pepperwhite pepper1:1Full guide →
- 1 tablespoon fine breadcrumbspanko1:1adds gluten
- 1 tablespoon minced chivesfresh parsley1:1Full guide →
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
In a small saucepan, combine carrots, 1/2 teaspoon salt and water. Bring to a boil over medium high heat, cover, reduce to a simmer and cook until carrots are soft, about 20 minutes.
- 3
Transfer carrots to a blender or food processor and puree.
- 4
In a large saucepan of salted boiling water, cook penne until al dente according to package instructions. Drain, reserving 1 cup cooking water.
- 5
Return pasta to pot and stir in carrot puree and cooking water. Cook over medium heat, stirring frequently, until sauce thickens.
- 6
Stir in remaining salt and about three-fourths of the cheese until melted.
- 7
Transfer to a square baking dish and top with remaining cheese. Sprinkle with breadcrumbs.
- 8
Bake for 20 minutes until cheese melts and top is lightly browned.
- 9
Let stand for 5 minutes before serving. Sprinkle with chives.
Tips
Reserve pasta cooking water before draining; the starch helps emulsify and thicken the carrot puree sauce.
Stir the sauce frequently to prevent sticking and ensure even thickening.
Let the finished dish rest for 5 minutes so the cheese sets slightly and it becomes easier to serve.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a 350 degree F oven, covered, for 15 minutes.
Assemble the baking dish through the breadcrumb topping up to 4 hours ahead. Refrigerate covered and bake when ready, adding 5 extra minutes to baking time if cold.
Serve directly from the baking dish or plated warm. Pairs well with a simple green salad or steamed broccoli.
Common Mistakes
Do not skip reserving pasta water; without it, the sauce will not thicken properly and will be too thick.