Recipes

Cooking Times

Ready in: 1 hour
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients

• 4 Bagged Carrots
• 10 ounces macaroni pasta
• 3 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried mustard
• Pinch of smoked paprika
• 1 1/2 cups milk (any unsweetened type)
• 2 cups cheddar cheese
• 1 tablespoon minced chives

Directions

1. Wash and slice the carrots into ¼-inch coins.

2. Add them to a pot and cover with water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes until the carrots are tender. Drain.

3. Transfer the carrots to a food processor or high-powered blender and puree until smooth. Set aside.

4. Melt the butter in a sauce pan over medium heat, then add the flour, salt, pepper, dried mustard, and smoked paprika. Stir to combine.

5. Add the milk and stir over medium-low heat for 5 minutes until it has thickened.

6. Add the carrot puree and cheese and cook on low stirring frequently for about 10 minutes.

7. Cook the pasta. When it’s done, drain it and add it back to the pot with the carrot and cheese mixture. Stir to combine.

8. Serve or transfer to a baking dish and bake for 15 minutes at 350 F

9. Garnish with chopped chives and serve.