Carrot Macaroni & Cheese

3/4 lb. carrots, peeled and sliced
Juice and zest from one orange (zest orange with vegetable peeler)
1/4 C water
1 C butternut squash puree (optional)
1 tsp black pepper
1/4 tsp cayenne pepper
1 tsp red pepper flakes
2 cloves garlic, minced
16 oz. pinwheel pasta
1 C sharp cheddar cheese
1/2 C milk


In a medium saucepan, combine carrots, zest juice and water. Bring to a boil, cover and simmer for 30 minutes. Cook pasta according to box. Pre-heat oven to 350. Drain pasta and retain 1 C pasts water. Return pasta to pot. Remove zest and pour carrots and juice into blender. Add pasta water, butternut squash puree, pepper, cayenne pepper, red pepper flakes and garlic. Blend until smooth. Add puree to pasta and combine over medium heat. Stir in 3/4 of the cheese and milk until mixed well. Spray a 9x13 pan with non stick spray and transfer the pasta. Bake for 20 minutes.


(inspired by Carrot Macaroni and Cheese, by Food & Wine)