Gluten Free Mac and Cheese with a Carrot-y Secret
 
Prep time
Cook time
Total time
 
his gluten free baked mac and cheese is a family-friendly recipe that both kids and adults will love. It’s gooey and cheesy and a little sweet from the addition of carrot puree. I’ve used good, sharp cheddar cheese and a garlicky parmesan breadcrumb topping to make this gluten free carrot mac and cheese an absolute favorite!
Author:
Recipe type: Vegetarian, Gluten Free
Cuisine: American
Serves: 12 servings
Ingredients
For carrot puree
  • 2 lbs carrots, peeled sliced and steamed until very soft
  • small pinch of salt
For the topping:
  • 2 cups fresh or dried gluten free breadcrumbs
  • 3 large garlic cloves, finely minced
  • 2 ounces finely grated Parmesan (about ½ cup)
  • The leafy parts of a carrot top, very finely chopped
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon sweet paprika
  • 2 tablespoons extra-virgin olive oil
For the macaroni and sauce:
  • 1 pound gluten free elbow macaroni
  • 1 unsalted butter (½ cup)
  • ½ cup gluten free all purpose flour
  • 4 cups whole milk
  • 16 oz grated cheddar cheese. I used Kerrygold Dubliner
  • 1 ¼ cups carrot puree
  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • ½ tablespoon sweet paprika
  • 1 tablespoons mustard powder
Instructions
Make Topping
  1. Stir together breadcrumbs, garlic, parmesan, carrot tops, salt, pepper, and paprika. Add olive oil and toss to coat.
Make Mac and Cheese
  1. Preheat oven to 375°F. Grease a 9x13 baking dish and set a large, covered pot of salted water over high heat to boil.
  2. In a food processor or high speed blender, puree the carrots until silky smooth (about 3 minutes)
  3. Add elbow noodles to boiling salted water and cook until al dente. Drain and set aside. Heat milk in a saucepan over medium heat. Do not boil. In a separate pot, melt the butter over medium-low heat. Sprinkle flour over butter, whisking to incorporate. This is called a roux. Cook for about 6 minutes or until the roux is a light golden brown and starts to smell nutty.
  4. Gradually pour warm milk into the roux. Stir constantly with a wooden spoon to incorporate. This makes a béchamel sauce. Turn heat up to medium high and keep stirring until sauce becomes thick enough to coat the back of your spoon. Turn heat to low and continue stirring. If you have a thermometer, the ideal temperature would be between 140º and 150º. If your béchamel is above 160º you run the chance of a gritty cheese sauce.
  5. Stir in the salt, pepper, paprika, and mustard powder. Add the cheeses one handful at a time. Whisk after each addition until cheese is completely incorporated. Finally, stir in the carrot puree.
  6. Add the drained macaroni to the pot with the cheese sauce and stir until it is completed coated. Transfer to the greased baking dish and cover with an even coating of the breadcrumb topping. Bake until the topping is golden brown and the cheese is bubbling, 25-30 minutes. Cool for 10 minutes before serving.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/pasta/gluten-free-mac-and-cheese-with-carrots/