A comfort food classic, this mac and cheese is healthier and gluten free; yet, it's still bursting with cheesy goodness! With a little time and a few simple ingredients, you will have a dish creamier and cheesier than any box!
- In a small saucepan, bring the carrots and broth to a boil. Then, allow to boil for 10-14 minutes, until carrots are soft (time depends upon size.) Allow to cool. Next, pour into a blender and blend until smooth. Set aside.
- On a separate burner, melt the butter over low heat in a medium skillet. Then, whisk in the flour until smooth. Allow to cook for 1-2 minutes, to remove the flour taste. Next, whisk in the milk. Season with salt and pepper and raise the temperature to medium. Continue to cook and whisk until mixture begins to thicken, about 5 minutes. Then, whisk in the carrot mixture and allow to cook for 2-3 minutes. Whisk in the cream cheese and yogurt. Continue to whisk until smooth. Next, whisk in the cheese (I used 1 cup of mild cheddar cheese and 1 cup of sharp cheddar.) Turn stove to low and continue to stir until pasta is ready.
- Meanwhile, bring a medium saucepan filled half way with water to a boil. Once boiling, salt the water. Then, add the pasta and stir well. Allow to boil for 8-9 minutes (follow package directions), until pasta is al dente.
- Reserve about 1/2 cup of the pasta water before draining. Next, drain the pasta, rinse with cold water, and return to the pot. Stir in the pasta water. Then, stir in the cheese sauce. If desired, garnish with chopped parsley.
Note: You can get away with 1 cup of cheese, but choose one with a sharper flavor.