You are here: Home » Recipes » Mixed-Up Mac and Cheese and Carrots Mixed-Up Mac and Cheese and Carrots Recipe by Canned Food Alliance Yield 8 servings Vegaphobes won’t know that this mac and cheese harbors a can of carrots. Shhh. PrintEmail Ingredients 1 -- (14.5-ounce) can sliced carrots, drained and rinsed2 -- (18-ounce) cans ready-to-serve, low-sodium or regular creamy mushroom soup1 -- extra-large egg, lightly beaten1 -- (8-ounce) package shredded, Colby jack cheese1 pound elbow macaroni, cooked according to package directions, slightly cooled1/2 teaspoon salt and ground black pepper, to taste (optional) Instructions Preheat oven to 350F. Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth. Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired. Coat a 9 x 13-inch baking dish with cooking spray. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.