via kitchendaily.com
Ingredients
3/4 pound(s) carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
Salt
3 cup(s) penne rigate, 9 ounces
3 ounce(s) sharp cheddar cheese, shredded 1 1/2 cups
1 tablespoon(s) chopped tarragon
Freshly ground white pepper
Directions
1. Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Read more: http://www.kitchendaily.com/recipe/carrot-macaroni-and-cheese-148812/#ixzz1S6Zq0vjb
