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Macaroni and Cheese

Macaroni and Cheese

Nutrition Facts
Macaroni and Cheese
  • Makes: 6 servings
  • Start to Finish: 30 mins


  • 1 tablespoon unsalted butter
  • 2 cups thinly sliced carrots
  • 1 12 - ounce can evaporated 2% milk
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chopped chipotle pepper in adobo sauce
  • 2 cups shredded reduced-fat cheddar
  • Salt
  • 8 ounces whole-wheat elbow macaroni
  • 1 tablespoon grated Parmesan


  1. In a large saucepan, melt butter. Add carrots and cook over medium heat, stirring occasionally, until lightly browned in spots, about 8 minutes. Add evaporated milk, paprika and chipotle pepper; bring to a boil. Simmer, covered, over low heat until carrots are very soft, about 10 minutes.
  2. Using a slotted spoon, transfer carrots to a food processor and pulse until finely chopped. Add a few tablespoons milk mixture to thin. Add cheddar and puree, pouring in remaining milk mixture in a thin stream, until smooth. Season with salt; set aside
  3. Meanwhile, cook pasta in salted boiling water until al dente; drain. Return pasta to pot, stir in cheese sauce and cook over low heat until just heated through, about 1 minute.
  4. Preheat the broiler and position a rack 6 inches from heat. Transfer pasta mixture to a shallow baking dish. Sprinkle with Parmesan and broil on high until top is golden, about 2 minutes.