I like carrots, but only when they’re raw. Cooked carrots are just not my thing. However, I’ve noticed that if I add grated carrots to cooked food, like spaghetti sauce or soup, I’ll eat them. It’s kind of like hiding them from myself, because they’re so small and I can’t taste them.
In November, I decided to try going gluten-free. It was going really well for a while, until Christmas. Cookies, pie, quiche…there was no controlling myself. I don’t have an issue with gluten, so it wasn’t so bad. Going gluten-free was more of an “everything in moderation” thing. I still have Christmas cookies in my freezer, but other than that, I’m trying to cut out gluten as much as possible.
So, where am I going with gluten-free carrots? Simple. Gluten-free carrot macaroni and cheese. That’s right. Sooo good!
I bought this corn pasta to replace regular pasta, and it tastes the same. It’s a little yellow, but once cooked, it’s not so neon.
Not the best company name, if you ask me. It’s too close to leper.
Grate a couple of carrots. If you’re super into carrots, feel free to add more.
Two minutes before the pasta is done, add the carrots to the boiling water.
Drain the carrot/pasta mix and set aside.
Mix your sauce any way you like. I used flour for my roux, since it was only a small amout, but you can thicken your sauce with cornstarch. I used 2 or 3 cups of milk. I like mild cheese, so I used mozzarella and cheddar, but you can use whatever you have. I used 2 or 3 cups, I think. I really have no idea. This is not a precise recipe, it’s more of an idea. I also added cream cheese.
Mix everything together, then pour into a baking dish. Add more cheese, of course. I used rice cereal for the crispy topping.
Put in the oven at 350 for about 30 minutes, or the time it takes to clean the kitchen and check your e-mails. When it smells so delicious you can’t stand it, it’s ready.