Carrot Mac & Cheese (from pinchmysalt.com on facebook)

I found this recipe on pinchmysalt page on facebook. Though I am a massive fan of the pinchmysalt blog this is actually the first recipe of Nicole's which I have actually got round to cooking and it was just as delicious as it looked and a great option whether you are vegetarian or not. Here is the original link. 

Ingredients

8 oz. medium pasta shells
3/4 pound carrots, peeled and thinly sliced
1 medium onion, diced
1 t. olive oil
1 t. butter
1/3 c. dry white wine
1/3 c. water, plus more
1/4 c. half and half (or whole milk)
3 oz. cheddar cheese
1 oz. grated parmigiano reggiano
1 T. chopped fresh tarragon (will probably leave out next time)

Topping:
1/3 C. panko bread crumbs (or whatever breadcrumbs you have)
1 t. butter
dash of garlic salt

Some more grated cheese to finish off

Method

Cook onions and carrots in 1 t. olive oil and 1 t. butter until slightly browned, 10-15 minutes. Deglaze with 1/3 cup white wine. Allow the wine to boil off then add 1/3 cup water, cover and simmer for 10 minutes. Scrape carrots, onions and liquid into a blender and puree until very smooth. You might have to add a bit of water and scrape down the carrots to get a good puree. Carrot puree should be thick and very smooth.

Meanwhile, boil pasta shells for 8 minutes (or until al dente) then drain. Return carrot puree to the pot over low heat, stir in 1/4 cup of half & half (milk). Add pasta and stir until pasta is well coated. Stir in cheeses and herbs then season well with salt and pepper.

Pour into greased casserole and top with buttered crumbs (in a small skillet melt butter over medium-high heat, add panko, cook stirring until evenly coated with butter and crumbs are starting to brown. Stir in a dash of garlic salt)

Bake at 350(F) degrees (about 180’C) for 20 minutes, place under broiler (grill) for a minute to brown the top.

Serves 4

nutrition info per serving:

Calories: 465
Total Fat: 15 grams
Saturated Fat: 8 grams
Total Carb: 61 grams
Dietary Fiber: 5 grams
Protein: 18 grams