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Cheesy Carrot Mac & Cheese

Name: Cheesy Carrot Mac & Cheese
Prep time: 20

(4 votes, average: 4.80 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

Mac & Cheese has to be one of the most universally loved comfort foods on the planet. It sticks to your ribs when you need extra calories during treatment, and is easy to eat...

½ cup plain yogurt
1 large egg
Salt and pepper, to taste
1 teaspoon Dijon mustard
1 cup whole wheat macaroni
1 cup grated carrot
1 cup finely chopped cauliflower florets
2 tablespoons butter
1½ cups grated sharp cheddar cheese
½ cup cubed stale bread

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Nutrition Facts

Calories

270 cals

Fat

17 g

Saturated Fat

10 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

18 g

Sugar

3 g

Fiber

1 g

Protein

13 g

Sodium

286 mg

Directions

Preheat the oven to 400 degrees and grease a 9 x 9 x 2–inch baking pan. Set aside.
In a small bowl, whisk together the yogurt, egg, a pinch of salt, freshly cracked black pepper, and Dijon together until well blended. Set aside.
Bring a pot of salted water to a boil. Add the macaroni and cook for 3 minutes less than package instructions. Add the grated carrot and chopped cauliflower, cook for 2 minutes. Drain.
In a large bowl mix the drained macaroni and vegetables with the butter and 1 cup of the grated cheese, mixing until the butter has melted. Stir in the yogurt mixture.
Pour into the prepared baking pan. Top with cubed bread and then sprinkle the remaining ½ cup of cheese. Bake for 30 minutes or until set and the top is golden brown. Serve.

Chef Tips

This dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.