Follow these steps for perfect results
carrots
peeled and thinly sliced
navel orange
zest removed in strips
salt
to taste
penne rigate
sharp cheddar cheese
shredded
tarragon
chopped
white pepper
freshly ground
Preheat the oven to 350°F (175°C).
Combine carrots, orange zest and juice, and 1/4 cup water in a medium saucepan.
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 orange zest strips.
Transfer the carrots and any liquid to a blender.
Puree until very smooth.
Cook the pasta in a large saucepan of boiling salted water until al dente.
Drain the pasta, reserving 1 cup of the cooking water.
Return the pasta to the pot.
Add the reserved water and the carrot puree.
Cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce (about 5 minutes).
Stir in three-fourths of the cheese and cook, stirring, until very creamy (2 to 3 minutes longer).
Stir in the tarragon and season with salt and white pepper.
Transfer the pasta to a medium baking dish.
Top with the remaining cheese.
Bake until the cheese is melted and lightly browned (about 20 minutes).
Let stand for 5 minutes before serving.
Expert advice for the best results
Add a pinch of nutmeg for extra warmth.
Use different types of cheese for a more complex flavor profile.
Top with breadcrumbs for added crunch.
Everything you need to know before you start
15 minutes
Can be made a day ahead and refrigerated.
Serve in a bowl or on a plate, garnished with a sprinkle of fresh tarragon.
Serve with a side salad.
Serve as a side dish to grilled chicken or fish.
Pairs well with creamy dishes.
Discover the story behind this recipe
Comfort food classic
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