Mac & Cheese with Root Vegetables & Pancetta

Grated carrots and parsnips add a touch of sweetness and pancetta adds depth and texture to this classic mac and cheese casserole.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 396 Calories

Ingredients

• 1 cup grated carrots
• 1 tablespoon olive oil
• ½ cup minced red onion
• ½ cup Horizon® Organic Shreds shredded Cheddar cheese
• 2 (6 ounce) boxes Horizon® ClassicMac™ Pasta Shells & White Cheddar Cheese
• ½ cup Horizon® Organic Reduced Fat Milk
• 4 tablespoons Horizon® Organic unsalted butter
• 1 cup grated parsnips
• 2 ounces pancetta, diced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Cook two boxes of Horizon ClassicMac Pasta Shells & White Cheddar Cheese according to the instructions on the side of the box. Cook pasta to the al dente (firm) stage. Do not add the cheese at this time.

Step 3

On stovetop, heat a large skillet over medium high heat. Place olive oil in skillet then add parsnips, carrots and onions. Stirring occasionally, saute for 3 minutes until vegetables have softened. Add pancetta to skillet and stir. Cook for 1 minute.

Step 4

Add cheese to skillet. Cook until cheese has melted.

Step 5

Fold vegetables, pancetta and cheese mixture into the pasta. Spoon into a large ovenproof casserole dish or into four large souffle ramekins. (Ramekins can be placed on a cookie sheet.)

Step 6

Bake 10 minutes. Remove and serve.