Mac & cheese and fried chicken...with a healthy twist

On a chilly winter night nothing beats some good old fashion comfort food.  I for one would love to indulge in such divine delights but I don't want to do the work to off-set it! So a couple of years ago I came across a mac and cheese recipe that doesn't include butter or cream.  I made a few modifications for taste and ease of directions, this recipe is made with a creamy carrot puree, a great way to incorporate a veggie!  I also made oven-fried chicken breast, that recipe I found at Food & Wine, I didn't follow the marinating stage and I skip the sauce but sqeezed some fresh lemon juice just before baking the chicken in the oven. 

The carrot macaroni and cheese recipe:

8 medium sized carrots, peeled and thinly sliced
The peel and juice of a medium orange, use a vegetable peeler to remove the zest
1/4 cup water
9 oz. elbow macaroni
1 1/2 cups sharp cheddar cheese
1 tbsp. dried tarragon
Salt and white pepper

In a medium sauce pan bring carrots, zest and orange juice and water to a boil. Add salt to taste.  Cover, reduce heat and simmer 30 minutes.  In the meantime boil salted water in a large sauce pan for the pasta, cook the pasta al dente.  When draining the pasta reserve a cup of the pasta water.  Return the pasta to the large sauce pan and set aside.  Preheat oven to 350.  Remove the orange zest from the soft carrots.  Transfer the carrots, any remaining liquid and the cup of pasta water to a blender and puree until smooth.  Add the puree to the pan of pasta and cook over moderate heat until the sauce thickens, stirring frequently, about 5 minutes.  Add a cup of the cheese, stirring until creamy, just a few minutes longer.  Stir in dried tarragon, crush between your fingers to make it almost powdery.  Also add salt and white pepper to taste.  Make sure you're tasting while adding pepper, I found the recipe to be a bit sweet at first for my liking so I added about a full tbsp white pepper.  Transfer the pasta to a medium baking dish, top with the remaining cheddar and bake for 25 minutes.  I like a more crunchy browned top so I broiled for a few minutes at the end.  Let stand about 5 minutes before serving.    You'll be amazed at how delicious this really is and without butter cream and an abundance of cheese. Along with the carrot mac & cheese and oven fried chicken I also served a salad at the end with Italian dressing, the acidity cut the richness of dinner :)