Macaroni and cheese is one of those things that I just can’t resist. But I’m a purist, and judge me if you’d like, but the Holy Grail of mac & cheese is the old-fashioned Kraft out of the blue box – powdered cheese and all. It’s what many of us grew up with. It’s got a great texture and tastes like childhood.

Melissa’s version of the dish is more like a baked pasta. The carrots are shredded and cooked for a short time with the pasta. They’re not hidden, and this is by no means a healthy dish. Instead of a stovetop sauce for the pasta, it’s mixed up with a custard before it’s baked, so you end up with a dish that’s sliceable and super cheesy. And it’s surprisingly good. There’s nothing not to like about baked pasta when it’s done well, and this one is. The recipe is posted at Three Many Cooks.

• Carroty Mac & Cheese (Cook This Now)