Cheesy Carrot Pasta Bake
Cheesy Carrot Pasta Bake
Ingredients
For the Pasta and Vegetables
- 12 ounce Elbow macaroni, uncooked
- 3 cup Carrots, peeled and thinly sliced
- 1/4 cup Butter
- 1/2 Onion, chopped
For the Cheese Sauce
- 1/4 cup Butter
- 1/4 cup All-purpose flour
- 2 cup Milk
- 2 cup Cheddar cheese, shredded
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Topping
- 1/2 cup Breadcrumbs, plain
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons Butter, melted
Instructions
- 1
Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min•🌡️ 375
- 2
In a large skillet, melt 1/4 cup butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add sliced carrots and cook for another 5-7 minutes, until slightly tender.
⏱️ 12 min•🌡️ 350 - 3
While carrots are cooking, prepare the cheese sauce. In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
⏱️ 5 min•🌡️ 350
- 4
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in shredded cheddar cheese, salt, and pepper until cheese is melted and sauce is smooth.
⏱️ 5 min
- 5
Add the cooked pasta and the carrot mixture to the cheese sauce. Stir gently to combine everything evenly.
⏱️ 2 min
- 6
Pour the pasta mixture into a greased 9x13 inch baking dish.
⏱️ 1 min
- 7
In a small bowl, combine breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the pasta.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the topping is golden brown and the bake is bubbly.
⏱️ 25 min•🌡️ 375
- 9
Let stand for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Carrot Pasta Bake
Ingredients
For the Pasta and Vegetables
- 12 ounce Elbow macaroni, uncooked
- 3 cup Carrots, peeled and thinly sliced
- 1/4 cup Butter
- 1/2 Onion, chopped
For the Cheese Sauce
- 1/4 cup Butter
- 1/4 cup All-purpose flour
- 2 cup Milk
- 2 cup Cheddar cheese, shredded
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Topping
- 1/2 cup Breadcrumbs, plain
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons Butter, melted
Instructions
- 1
Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min•🌡️ 375 - 2
In a large skillet, melt 1/4 cup butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add sliced carrots and cook for another 5-7 minutes, until slightly tender.
⏱️ 12 min•🌡️ 350 - 3
While carrots are cooking, prepare the cheese sauce. In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
⏱️ 5 min•🌡️ 350 - 4
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in shredded cheddar cheese, salt, and pepper until cheese is melted and sauce is smooth.
⏱️ 5 min - 5
Add the cooked pasta and the carrot mixture to the cheese sauce. Stir gently to combine everything evenly.
⏱️ 2 min - 6
Pour the pasta mixture into a greased 9x13 inch baking dish.
⏱️ 1 min - 7
In a small bowl, combine breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the pasta.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the topping is golden brown and the bake is bubbly.
⏱️ 25 min•🌡️ 375 - 9
Let stand for 5 minutes before serving.
⏱️ 5 min