Mac ‘n Cheese with a twist

INGREDIENTS:
3 CUPS DRIED MACARONI
*
1 ONION (CHOPPED)
OPTIONAL: 1 HANDFUL OF CHOPPED BACON &/OR VEGETABLES EG. CAULIFLOWER, BROCCOLI, SPINACH..)
*
CHEESEY SAUCE:
2 TBSP BUTTER
2 TBSP PLAIN FLOUR
1 TSP MUSTARD (OR ½ TSP DRY)
2 CUPS MILK
2 CUPS HARD CHEESE (GRATED)
2 CARROTS (CHOPPED)
SALT & PEPPER (TO TASTE)

TOPPING OPTIONS: 
HANDFUL OF CHOPPED PARSLEY (OR 2 TBSP DRIED)
BREADCRUMBS
GRATED PARMASAN

UTENSILS:
3 SAUCEPANS (3X SIZES), MEASURING SPOONS, WOODEN SPOON, SHARP KNIFE, CUTTING BOARD, CHEESE GRATER, ELECTRIC BLENDER, COLANDER (FOR DRAINING & STEAMING)

METHOD:
PREHEAT OVEN TO 200 DEGREES.
ROUGHLY CHOP THE CARROTS. PLACE IN A CUP OF WATER, IN THE SMALLEST SAUCEPAN. BOIL FOR 10 MINUTES, UNTIL THE CARROTS ARE SOFT.
MEANWHILE, ADD YOUR CHOPPED VEGETABLES (OF CHOICE) IN A COLANDER ABOVE THE CARROTS.
IN A BLENDER, PUREE THE COOKED CARROTS.

BOIL THE MACARONI IN BOILING WATER FOR ABOUT 6 MINUTES (THE PASTA WILL BE ‘AL DENTE’) DRAIN THE WATER OFF USING THE COLANDER. CATCH 1/2 A CUP OF PASTA WATER IN A BOWL. SET ASIDE. ADD A SPLASH OF OLIVE OIL TO THE MACARONI TO STOP IT FROM STICKING TOGETHER.

SAUCE:
IN A SAUCEPAN, ON A MEDIUM HEAT, FRY THE ONION IN THE BUTTER UNTIL CLEAR. (COOK THE BACON NOW TOO- OPTIONAL)
ADD THE FLOUR TO MAKE A ‘ROUX’, THEN ADD THE MUSTARD AND GRADUALLY THE MILK.  KEEP STIRRING UNTIL THE SAUCE THICKENS, THEN REMOVE FROM HEAT.  ADD 1 CUP OF CHEESE, THE CARROT PUREE, SALT & PEPPER AND STIR.
*
IN THE BAKING DISH, POUR THE MACARONI AND THE PASTA WATER.
SPRINKLE THE STEAMED VEGETABLES, BEFORE COVERING WITH THE CHEESE SAUCE, THE 2^ND CUP OF GRATED CHEESE SPRINKLED, AND ANY OTHER TOPPINGS.

PLACE IN THE OVEN AND BAKE FOR 10-15 MINUTES, UNTIL THE TOP IS GOLDEN AND CRUNCHY!

WHY THE CARROTS?
TO ADD FLAVOUR, NUTRIENTS AND MAKE THE CHEESE SAUCE LOOK LIKE THE ORANGE, AMERICAN CHEESE!