As you’ve read on our site before, carrots and other red-orange fruits and vegetables are high in betacarotene. When absorbed, our body converts it to vitamin A, which is crucial to eye health, according to AMDF.
Nutrition (per serving)
Calories: 610; protein: 27g; fiber: 3g; fat: 32g
Recipe from Eat Right For Your Sight, by Jennifer Trainer Thompson and Johanna M. Seddon.
Makes 6 servings
- 8 oz elbow macaroni
- 2 1/2 cups coarsely grated carrots
- 1/4 cup (1/2 stick) unsalted butter, divided
- 3 Tbsp all-purpose flour
- 1 3/4 cups milk, heated
- 3 cups grated sharp cheddar cheese
- 1 tsp sea salt
- 1/2 tsp powdered mustard
- 1/2 tsp freshly ground black pepper
- 1 cup fresh bread crumbs
- 1/2 cup freshly grated Parmesan cheese
How to make it
Preheat the oven to 400°. Lightly coat an 8x8" baking pan with nonstick cooking spray.
Cook the macaroni according to the package directions until al dente (just firm). Add the carrots 3 to 4 minutes before the pasta is finished. Using a slotted spoon, skim off any foam that rises to the surface. Drain, and set aside.
Meanwhile, in a saucepan over medium heat, melt 3 Tbsp of butter. Whisk in the flour until it’s completely incorporated, about 1 minute, whisking constantly. Add the milk, and cook until thickened, whisking constantly. Reduce the heat and cook for 3 to 5 minutes, whisking often.
Remove from the heat and add the cheddar cheese, salt, mustard, and pepper. Stir until the cheese has melted. Add the pasta mixture, and stir well to combine. Transfer to the baking pan.
Melt the remaining Tbsp of butter. In a small bowl, mix the bread crumbs with the melted butter. Stir in the Parmesan. Sprinkle on top of the macaroni mixture. Bake for 15 to 20 minutes, until the top is golden brown. Remove from the oven, and let cool just slightly before serving.