2 cups carrots, peeled and chopped (about 4 medium carrots or try butternut squash)
1/2 teaspoon salt
8 oz. whole grain elbow noodles
2 oz. cream cheese
1 1/4 cup low-fat sharp cheddar cheese
1/2 teaspoon of paprika
Steam and mash carrots, or steam and puree in a blender. Transfer mixture to a small saucepan and bring to a boil.
Meanwhile, cook pasta according to the package directions, being careful not to overcook. Reserve 1/2 cup of cooking liquid, and drain pasta. Return pasta to the pot and add carrot puree, 1/2 teaspoon of salt, and reserved cooking fluid. Cook over medium heat for about 5 minutes—until sauce is thickened and pasta is coated. Stir in cream cheese, 1 cup of cheddar cheese, and paprika (if desired); stir until melted. Season with salt and pepper.
Transfer to a medium baking dish. Broil, on high, for 3-5 minutes, or until cheese is melted and browned.