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Barilla® Whole Grain Elbows "Italian Mac & Cheese"

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Barilla® Whole Grain Elbows
30 minutes


Main course


Ingredients for 4 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  

Preparation 25 minutes preparation + 10 minutes cooking
1. Bring a large pot and a small pot of water to a boil

2. Pre-heat Oven to 400° F

3. *To make carrot puree: Boil carrots in the small pot; when tender drain and rinse

4. Puree the carrots in a food processer or blender until smooth adding water as needed to make a thick sauce

5. Meanwhile in a large skillet sauté garlic in olive oil until slightly yellow in color

6. Add cream to skillet; slowly bring to a simmer and add carrot puree

7. Whisk in Asiago and fontina cheeses, simmer

8. Cook pasta 1 minute less than package directions

9. Drain, and toss with sauce

10. Pour mix into a 2-quart casserole dish, top with Parmigiano-Reggiano cheese and bake 10 minutes in the oven