Healthy "Italian Mac and Cheese" with Carrot Puree

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 box Barilla Whole Grain Elbows
• 1 cup raw carrots, diced for carrot puree*
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, chopped
• 2 cups heavy cream
• 1 cup Asiago cheese, diced
• 1 cup fontina cheese, diced
• 1/2 cup Parmigiano Reggiano cheese, shredded
• Salt and black pepper to taste

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, cook the elbows until just tender, about 8 minutes, then drain, reserving a splash of the cooking water.

2. Put the diced carrots in a small saucepan, cover with water, and simmer about 10 minutes until very soft. Drain well.

3. Blend the drained carrots with a splash of the reserved pasta water, salt and black pepper until completely smooth, then set the puree aside.

4. Heat the olive oil in a wide saucepan over medium-low heat, add the chopped garlic and cook 1 minute without browning. Pour in the heavy cream and bring to a gentle simmer.

5. Reduce the heat to low. Stir in the Asiago and fontina a handful at a time until melted and smooth, then season with salt and black pepper.

6. Stir the carrot puree into the cheese sauce, then add the drained pasta and toss until coated, loosening with a little more pasta water if needed.

7. Serve in warm bowls topped with the shredded Parmigiano Reggiano and a little black pepper.