April 29, 2012
30 min or less active, fall, main, side, spring, summer, winter
This is another lovely spring time pasta, this time using in-season carrots. They do double duty: cutting down on the fat and calories of traditional mac n cheese as well as adding healthy vitamins and nutrients. I roasted them as I did in my Roasted Carrot Soup (click for recipe) and used smoked cheddar and fontina, which allows you to use less and still get a rich, deep flavor. This is great as a main course or side dish. I think both little and big kids will eat their veggies tonight!
Servings: 6 as a side; 4 as a main
Time: About 20 minutes active; 70 minutes total
Price: About $6.50 total; $1.10 per side serving
Nutrition (per serving):
Calories: 272.7
Protein: 10.9g
Fat: 8.5g
Saturated fat: 4.7g
Carbohydrates: 41.1g
Fiber: 2.4g
Sodium: 375.3mg
Cholesterol: 20.8mg
High In:
Good Source:
Low In: