Photo: Travis Rathbone, Illustration: Shout
Preheat oven to 400° and grease an 8-inch square baking pan. Grate 3 cups sharp cheddar cheese (about 12 ounces). Cook 2 cups whole wheat macaroni in salted boiling water; a few minutes before pasta is finished, add 2½ cups coarsely grated carrot. Drain, then stir in 2½ cups Cheddar and 4 Tbsp. butter. Whisk together ¾ cup sour cream, ¼ cup whole milk, 2 eggs, 1 tsp. kosher salt, ¾ tsp. mustard powder, and a few grinds of black pepper. Fold into pasta and pour mixture into prepared pan. Sprinkle ½ cup remaining Cheddar and ¼ cup Parmesan on top. Bake until golden brown, about 30 minutes.
—Melissa Clark, author of Cook This Now
(Hyperion), from which this recipe is adapted