Carrot Macaroni and Cheese

Recipes of the week
Carrot Macaroni and Cheese

¾ lb carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with vegetable peeler
Salt
3 cups penne rigate (9 oz)
3 oz sharp cheddar cheese, shredded (1½ cups)
1 tbsp chopped tarragon
Freshly ground white pepper

Preheat oven to 350 degrees. In medium saucepan, combine carrots with zest and juice and ¼ cup water. Season with salt; bring to boil. Cover; simmer over moderate heat until carrots are very soft, about 30 minutes. Discard zest. Transfer carrots and any liquid to blender; purée until very smooth.

Meanwhile, in large saucepan of boiling salted water, cook pasta until al dente. Drain pasta, reserving 1 cup cooking water. Return pasta to pot. Add reserved water and carrot purée, cook over moderate heat, stirring frequently, until pasta is coated with thickened sauce, about 5 minutes. Stir in three-fourths of cheese and cook, stirring until very creamy, 2 to 3 minutes longer. Stir in tarragon; season with salt and white pepper. Transfer pasta to medium baking dish; top with remaining cheese. Bake until cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving. Serves 4.