Next week, my husband and I are headed to the Sierra foothills and the site of our wedding for our five year anniversary. Having a baby has made our marriage both more rewarding and challenging, so this milestone feels more like something worth celebrating more than the four years before it.

Reminiscing about our honeymoon is quite the reminder of our pre-baby life! We relaxed for a few days on the Mendocino coast then spent the bulk of our vacation in Napa, eating and drinking so luxuriously that I swore I could fast for the week following without problem. At our last meal of the trip, we called it quits before we even ordered dessert – if you know me, then you know that is exceptionally rare.

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I love recreating dishes from restaurant menus. One of our honeymoon dinners (actually, the dessert-less meal) was at a popular vegetable-centric spot called Ubuntu (which closed several years later). One of the menu items was a carrot macaroni and cheese, and while we didn’t order it, it’s one of those things that drifted in and out of mind every few months when brainstorming recipes to experiment with. Five years later, I finally marked it off my mental checklist.

While I used Ubuntu’s dish as inspiration, I deviated from the chef’s recipe, published in a 2009 issue of Food & Wine. It calls for orange juice and zest, which is quite possibly delicious but sounded pretty strange to me. Instead of using fruit juice, I roasted the carrots until they caramelized. I also omitted the white pepper because I’m not a fan, but if you like it go ahead and include it. I love the hint of licorice from the fresh tarragon, but if that’s not a flavor you enjoy or don’t have it on-hand, the dish will still be great. One last recipe note: If you use gluten-free (brown rice) pasta, as I did, the recipe is free of gluten.

The verdict? I’ll be making it again! It’s lighter than its béchamel-laced counterpart but still has a slightly crisp crust that gives way to a soft, almost creamy interior. The carrots contribute a subtle but welcome sweetness and vibrant color.

Carrot Macaroni & Cheese

1 lb carrots, washed and trimmed
1/2 tbsp olive oil
pinch of salt
12 oz dry pasta (I used rotini, but penne or of course macaroni would work well)
1 tbsp chopped fresh tarragon
1/2 c milk
2 c grated cheddar or Colby cheese

1. Preheat the oven to 375 degrees F. Peel and cut the carrots into 1/4-inch thick coins. Move to a large baking sheet, drizzle with oil, sprinkle with salt, and toss to coat evenly. Spread in a single layer and roasted until tender and just beginning to brown, about 45 minutes, stirring every 15 minutes. Reduce the oven temperature to 350 degrees F.

2. Meanwhile, bring a large pot of generously-salted water to a boil. Cook the pasta according to the packaging instructions. Strain and move the cooked pasta to a large bowl.

3. When the carrots are done, move them to a food processor or blender, add the tarragon and milk, and process until smooth.

4. Add the carrot puree and cheese to the pasta and toss to combine. Pour into a square baking dish or large skillet and bake until the cheese has melted and the top just starts to crisp, about 30 minutes. Serve warm or room temperature.