Carrot Macaroni and Cheese with Pretzel Crust


You’ll love the hidden veggies and fun pretzel crust in this Carrot Macaroni and Cheese with Pretzel Crust.

Carrot Macaroni and Cheese with Pretzel Crust
Serves 6
Write a review
  1. 1½ pounds carrots, peeled and cut into ½-inch chunks
  2. 2 teaspoons olive oil
  3. 2 teaspoons salt
  4. ½ teaspoon ground black pepper
  5. 1 (16-ounce) package elbow macaroni, cooked according to package directions and ½ cup cooking water reserved
  6. 1 cup crushed pretzels
  7. 2 tablespoons butter, melted
  8. 2 cups heavy whipping cream
  9. 1 (8-ounce) package cream cheese, softened
  10. 1 cup shredded sharp Cheddar cheese
  1. Preheat oven to 400°. Spray a 1½-quart baking dish with nonstick cooking spray.
  2. In a large bowl, toss together carrots and next 3 ingredients until well combined. Arrange in a single layer on a rimmed baking sheet, and bake for 25 minutes.
  3. In a small bowl, combine crushed pretzels and melted butter; set aside.
  4. In the work bowl of a food processor, combine carrots, reserved pasta water, cream, and cheeses; process until smooth. Pour into a medium saucepan, and bring to a boil over medium heat. Remove from heat, and stir in pasta. Pour into prepared pan, and sprinkle with pretzel mixture.
  5. Bake for 30 minutes or until hot and bubbly.
Paula Deen Magazine

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!