Carrot Puree Mac and Cheese with Crispy Breadcrumb Top
- Prep
- 10 min
- Cook
- 30 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- American
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.
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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 →
Method
9 steps- 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.