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Carrot Macaroni And Cheese

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3/4 pound carrots, peeled and thinly sliced

Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler


3 cups penne rigate (9 ounces)

3 ounces sharp cheddar cheese, shredded (1 1/2 cups)

1 tablespoon chopped tarragon

Freshly ground white pepper

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