Wednesday, May 12, 2010

Mac and Cheese

This weekend Scott and I had a lot of tofu...a lot! We had a great pork and tofu stir fry and then the Pad Thai I told you about on Saturday. Finally on Sunday we had Korean Tacos with Crispy Tofu. All were good, but together it was a whole lot of tofu. Having greatly appreciated this, as he alway does, and having happily eaten it all; Scott requested something different...something more Midwestern Comfort-foodish.

Monday we had macaroni and cheese. Now, I always get exc
ited about trying new things and I had found this Carrot Macaroni and Cheese recipe that I wanted to try, but I had also promised Scott comfort food and was not sure how it would turn out. So, I made both: the Carrot Macaroni and Cheese and Joy of Cooking's Baked Macaroni and Cheese. This way we could compare the two side by side!
I thought that this was a splendid take on a classic. You certainly can't eat this guilt free or anything, it is after all still mac and cheese, but I think that it is healthier than other versions. I do plan to for sure bring this to future church pot-lucks.

Here is the recipe by Jeremy Fox from Food and Wine

The Good News The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.
3/4 pound carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
3 cups penne rigate (9 ounces)
3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
1 tablespoon chopped tarragon
Freshly ground white pepper
Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.

Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.

Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

One Serving 370 cal, 8 gm fat, 4.5 gm sat fat, 58 gm carb, 4 gm fiber.

No comments:

Post a Comment