Carrot Macaroni and Cheese

Ingredients

• 3 cups penne rigate (9 ounces)
• 3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
• Freshly ground white pepper
• ¾ pound carrots, peeled and thinly sliced
• Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
• Salt
• 1 tablespoon chopped tarragon

Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a...

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