Carroty mac and cheese from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 307) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • urmami on November 07, 2016

    Love love love this. Since I don't have a child to appease, yet, I also like to add roasted broccoli, but it's so great without that, too.

  • westminstr on December 05, 2012

    Loved this! Nice and cheesy and I actually liked the texture of the carrots (though T didn't). O scarfed it down and didnt notice the carrots, just like Dahlia!

  • amraub on January 18, 2012

    I generally prefer rich bechamel mac & cheeses and wasn't too sure about this the first night I had it. It reheated nicely and worked well though. A great way to use up an overabundance of CSA carrots!

  • Jane on October 11, 2011

    I'm not a big fan of mac and cheese but I loved this whereas ironically my daughter who loves it, didn't like this so much - she said it reminded her of kugel. I thought the combination of whole wheat pasta with carrots, eggs and lots of cheese, but no white cheese sauce, made for a much more interesting and tasty dish.

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Reviews about this recipe

  • Leite's Culinaria

    By tester J.Tabora: Not only is this an easy to follow recipe, but it is also delicious! The carrots added just a hint of sweetness that was perfectly balanced with the mustard and black pepper.

    Full review

  • Detroit News

    ...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...béchamel sauce version.

    Full review
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