Barilla
Barilla® Whole Grain Elbows "Italian Mac & Cheese"
"Italian Mac & Cheese"
Ratings
- Prep
- Cook
- Skill
- Accomplished
Ingredients
Ingredients for 8 people
- 1 box Barilla® Whole Grain Elbows
- 1 cup raw carrots diced for carrot puree*
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, chopped
- 2 cups heavy cream
- 1 cup Asiago cheese, diced
- 1 cup Fontina cheese, diced
- ½ cup Parmigiano-Reggiano cheese, shredded
- Salt and black pepper, to taste
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Instructions
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Bring a large pot and a small pot of water to a boil
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Pre-heat Oven to 400° F
- *To make carrot puree: Boil carrots in the small pot; when tender drain and rinse
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Puree the carrots in a food processer or blender until smooth adding water as needed to make a thick sauce
- Meanwhile in a large skillet sauté garlic in olive oil until slightly yellow in color
- Add cream to skillet; slowly bring to a simmer and add carrot puree
- Whisk in Asiago and Fontina cheeses, simmer
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Cook pasta 1 minute less than package directions
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Drain, and toss with sauce
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Pour mix into a 2-quart casserole dish, top with Parmigiano-Reggiano cheese and bake 10 minutes in the oven
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