Pasta with white cheddar sauce, tuna, and carrots

the carrots are all hiding

I make some variation of this basic recipe on a regular basis. You can use pretty much any kind of cheese, any veggies, any meat (or none at all if you so desire), and any starch. There are infinite possible iterations, and it's fast, easy, simple, and tasty. Here's what I used this time.

3 medium carrots, sliced
2 cups dry shell pasta
4 oz. white cheddar cheese with black pepper in it
3/4 cup half and half
1 T corn starch
1/2 cup water, divided in half
1 5 oz can tuna, halfheartedly drained

Boil water for pasta, and add pasta when it's come to a rolling boil. Once the pasta is cooked to your liking, drain it and set it aside. If you're a good multitasker you can do this at the same time you make the carrots and sauce. Add carrots and half of the water to a non-stick skillet, turn onto med-high heat and cover. While your carrots are steaming, grate up 4 oz of white cheddar, and mix the corn starch with the other half of the water. Turn heat under skillet down to medium and add half and half and the corn starch mixture. Simmer until the sauce thickens, then stir in the grated cheese until it's melted. Add the tuna and mix in thoroughly, then fold the pasta into the sauce. Makes 4 smallish servings, 3 good sized servings, or 2 very large servings. The nutrition info is for 1/3 of the recipe.