Carrot macaroni and cheese recipe ~ Cheap Hotels and The Travelling

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I've been in denial for the last few weeks, but I'm finally starting to accept the fact that I'm moving across the country in less than a week. Don't get me wrong, I'm beyond excited, but I always turn into a mess before I move. When I left for college, I cried for the entire 5 hour drive, and as I was moving out after college, I broke down in the food court on campus and cried like a baby (luckily this was the food court right next to the hospital, so crying was a common occurrence). Of course I'll miss my friends more than anything, but it's also hard to say goodbye to all of my food-related loves in Michigan (particularly my farmers' market, my CSA farm, and Zingerman's). And I'll miss the kitchen where I really fell in love with cooking. I packed up the kitchen yesterday (how did I have so much stuff in there??), and it's weird seeing it so empty. I still have a few things that I'm taking in my car because I can't survive without the ability to at least cook the basics while the rest of my belongings are in limbo on a moving truck, but it's not the same. I'm excited to create new food memories in my new kitchen, but I'll always have fond memories of this one. So, it's only fitting that I share one of the last things I made in Michigan, carrot mac and cheese.

It should be no surprise to you that I crammed vegetables into mac and cheese, and this worked wonderfully. I really liked the way that the carrot blended with the cheese to make a hearty sauce that wasn't too heavy. It was sweeter than your typical version, but it wasn't too much, and I thought it was a nice change. However, unlike normal mac and cheese, I didn't enjoy the leftovers cold (I know I'm weird...), so make sure you warm it up.

Carrot macaroni and cheese (adapted from Food & Wine)
(Printable version)

12 oz. carrots, sliced thinly
1 large orange, zested and juiced
1/2 cup water
salt and pepper to taste
8 oz. chunky brown rice pasta (penne, fusilli, etc.)
3 oz. sharp cheddar cheese

Combine carrots, orange zest and juice, and water in a small saucepan, cover, and let simmer over medium heat until carrots are tender (about 30 min). Let the carrots cool for a few minutes, and then puree them in a blender with salt and pepper (you may need a little bit more water to make a thick puree).

Cook the pasta according to package directions (make sure to stop when it's al dente), and reserve about a cup of the water before draining the pasta. Add the pasta back to it's cooking pot, stir in the carrot and reserved pasta water, and let cook over medium heat for 5 min. Then add 2/3 of the cheese and stir well. Spread pasta out in a 8x8" baking pan and top with remaining cheese. Bake at 350 for 20 min. Serves 4.