Creamy White Mac and Cheese with Peas and Carrots

• •8 oz Elbow macaroni
• •4 tbsp Unsalted butter
• •4 tbsp All-purpose flour
• •3 cup Whole milk
• •8 oz Sharp white cheddar cheese (shredded)
• •4 oz Monterey Jack cheese (shredded (for extra meltiness))
• •1 cup Frozen peas
• •2 piece Carrots (medium, peeled and finely diced)
• •1 tsp Salt (plus more for pasta water)
• •0.5 tsp Black pepper
• •0.3 tsp Nutmeg (freshly grated, optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. While the pasta cooks, you can begin preparing the sauce.

2. 2

   In a separate medium saucepan, melt the butter over medium heat. Add the finely diced carrots and cook for 3-4 minutes until slightly tender. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.

3. 3

   Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk as the sauce thickens, bringing it to a gentle simmer. Cook for about 5-7 minutes, until the sauce is smooth and coats the back of a spoon.

4. 4

   Reduce the heat to low. Stir in the shredded white cheddar and Monterey Jack cheeses until completely melted and smooth. Season with salt, black pepper, and optional nutmeg.

5. 5

   Drain the cooked macaroni. Add the drained macaroni, frozen peas, and the warm cheese sauce to the saucepan. Stir gently until everything is well combined and the peas are heated through. Taste and adjust seasoning if needed.

6. 6

   Serve immediately and enjoy your creamy Mac and Cheese with peas and carrots!

Chef's Tips

• 💡For an extra smooth sauce, ensure your milk is at room temperature before adding it to the roux.
• 💡Don't let the cheese sauce boil after adding the cheese, as this can cause it to separate. Keep the heat low.
• 💡To sneak in more veggies, you can finely grate the carrots instead of dicing them, making them almost invisible in the sauce for picky eaters.