Blender Mac and Cheese
This recipe is inspried from Wolfgang Puck and uses carrots and bread inside of a blender to create the sauce. It’s velvety, cheesy, and just a little bit sweet from the carrots, adding depth without overpowering the classic mac and cheese flavor. With only a handful of ingredients and minimal prep, this recipe comes together in under 15 minutes, using your blender to create a perfectly smooth, rich sauce.
Ingredients
- 2 cups whole milk
- 1 cup carrot shredded
- 1 tsp salt or to taste
- 1 slice bread white, preferred
- 2-3 cups shredded white cheddar cheese high quality, preferred
- 8 oz Pasta Noodles
- 1/4 cup fresh parmesan cheese
- 1 tbsp unsalted butter
Instructions
- Preheat oven on bake 350
- Boil the pasta of your choice (elbow, shells, or any short pasta works great). Cook until just al dente. Drain (saving 1/4 pasta water for possible use later) and set aside.
- In a high-powered blender, combine the steamed carrots, milk, bread, salt, and shredded white cheddar cheese.
- Blend on high until completely smooth and creamy.
- Pour the cheese sauce over the drained pasta and stir until every noodle is coated in creamy goodness.
- Transfer to a baking dish and top with Parmesan cheese and butter
- Bake for 5 minutes or until butter and parm is melted