A little carrot. A lot of cheese. The reaction: “This tastes like a Cheez-It.”
Next time, I’m doing this with a bechamel instead of this eggy custard base.
Carroty Mac and Cheese
Serves 6-8
(Only slightly adapted from Melissa Clark’s recipe)
Ingredients:
2 cups orecchiette
2 1/2 cups coarsely grated carrot (about 8 small)
12 oz. grated sharp cheddar cheese
4 oz. grated Gruyere
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3/4 cup sour cream
1/4 cup whole milk
2 large eggs
1 teaspoon kosher salt
3/4 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 cup finely grated parmesan cheese
Directions:
1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
2. Cook pasta 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 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour 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 35 minutes.
Notes: [From the original recipe] This is one of those macaroni and cheeses with an eggy custard base that puffs as it cooks, and is cut into squares to serve, like a casserole, as opposed to that gooey, creamy, stove-top béchamel sauce version.
