Carroty Mac and Cheese

Ingredients for Carroty Mac and Cheese

• 300g whole wheat macaroni

• 375g coarsely grated carrot (about 8 small)

• 350g grated sharp cheddar cheese

• 60g (1/2 stick) unsalted butter, cut into pieces

• 180ml soured cream

• 60ml whole milk

• 2 large eggs

• 1 teaspoon kosher salt

• 3/4 teaspoons mustard powder

• 1/4 teaspoons freshly ground black pepper

• 30g finely grated parmesan cheese

1. Preheat oven to 204°C 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 110g the cheddar and the butter. In a bowl, whisk together the soured 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.