Skinny Carrot Macaroni & Cheese

Slightly adapted from Chef Colleen Suhanosky’s recipe.

Are you ready for some comfort food on this rainy, lazy Saturday? Yep, my thought exactly.

And this is comfort food you don’t even have to feel guilty about because its packed with carrots, and I didn’t use any butter or oil – and you honestly can’t even tell. It’s like magic.

Magical mac and cheese. The Harry Potter of Mac and Cheese, really.


Ok sorry I’m done! Time to get back on the couch and some eat seriously sneaky mac and cheese. Hope you enjoy!




Ingredients –
1 lb macaroni (I used Annie’s gluten free)
3 cups sliced carrots
1 cup nonfat milk
1 cup greek nonfat yogurt
1 teaspoon honey
1 tablespoon digon mustard
2 cups sharp cheddar cheese, grated
1/3 cup bread crumbs
1 tablespoon chopped green onion
Salt & pepper

  1. Preheat the oven to 350 degrees.
  2. Bring 2 quarts of water to a boil. Add carrots and boil until tender, about 5 minutes.
  3. Remove the carrots using a slotted spoon and drop into a blender.
  4. Add the pasta to the same boiling water. Cook for 5-7 minutes, until just al dente.
  5. While the pasta is cooking, add the milk, yogurt,  honey and mustard to the blender, and puree until smooth.
  6. When the pasta is finished cooking, drain the water, and add the carrot puree and cheddar to the pasta. Stir until combined.
  7. Transfer pasta mixture to greased baking dish, season with salt and pepper and top with bread crumbs. Bake until bubbly, about 20 minutes.
  8. Remove from oven, and top with green onions.



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