Healthier Macaroni & Cheese
Author: Morgan Wood
  • 1 pound carrots, peeled and sliced into 1" pieces
  • 2 cups cauliflower florets
  • ⅓ cup heavy cream
  • ½ cup freshly grated parmesan
  • 1½ cups freshly grated cheddar
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 1 pound elbow macaroni
  • Optional: 1 Tbs melted butter
  • ½ cup bread crumbs or panko
  1. Add carrots to boiling salted water. Cook for 15 minutes. Add cauliflower to pot. Continue cooking until carrots are very soft (about 10 minutes more). Lift vegetables out of water with strainer or slotted spoon and move to blender or food processor. Return reserved water to boil.
  2. Puree vegetables, and add cream, half of each of the cheeses, salt and pepper.
  3. Cook the pasta in the carrot-water, per package directions. Drain and return to pot. Stir in the butter, remaining cheese and carrot sauce. Season to taste with salt and pepper.
  4. (Optional: Preheat oven to 400. Spread pasta into buttered casserole or individual ramekins. Mix together melted butter and breadcrumbs and sprinkle on top of pasta. Bake just until crumbs are golden. Serve immediately.)
Recipe by Raisin & Fig at