Name: Cayenne Mac & Cheese Balls with Barilla® Marinara
Prep time: 50 min
Cook time: 27 min
Total time: 77 min
Yield: 20
Ingredients: 1 Box Barilla® Elbows; 1 Jar Barilla® Marinara; 1 Cup Shredded Colby-Monterey Jack cheese; 1 Cup shredded cheddar cheese; ¼ Teaspoon cayenne pepper; 4 Eggs, Lightly Beaten; 3 Cups Panko bread crumbs; Alfredo sauce; 1 Cup heavy cream; 1 Cup whole milk; 1 tsp Garlic powder; 2 Tsp Corn star ch; 2 tbs Water; ½ Cup, grated Parmigiano; To taste Salt

Cayenne Mac & Cheese Balls with Barilla^® Marinara

1 hours 17 minutes

Weeknight Weekend Gatherings Dairy/Cream Classic Blue Box Soup

Made with Barilla^® Classic Elbows pasta

Macaroni & Cheese Recipes

Barilla Elbows Baked Mac and Cheese Recipe | US_PROD-1SF84HohWLNLbD2F59LEiQ

Ingredients

20 servings

1Box Barilla^® Elbows

1Jar Barilla^® Marinara

1Cup Shredded Colby-Monterey Jack cheese

1Cup shredded cheddar cheese

¼Teaspoon cayenne pepper

4Eggs, Lightly Beaten

3Cups Panko bread crumbs

Alfredo sauce

1Cup heavy cream

1Cup whole milk

1tsp Garlic powder

2Tsp Corn star ch

2tbs Water

½Cup, grated Parmigiano

To tasteSalt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese.

Step 2

In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta. Stir gently, then cook pasta according to package directions.

Step 3

Meanwhile, in a very large skillet, combine the Alfredo sauce, cheeses, and pepper. Heat through until cheese is melted. Drain pasta and add to sauce; stir to combine. Transfer to a large bowl. Cover and chill at least 6 hours or overnight, stirring once.

Step 4

Preheat oven to 375°F. Line baking sheets with foil; set aside.

Step 5

In a small bowl, beat eggs with ¼ cup water. In a shallow dish, place the bread crumbs. Using a medium-sized cookie scoop, shape pasta mixture into 2-inch balls. Squeeze balls tightly then roll in egg mixture, then in panko to coat. Arrange on baking sheets.

Step 6

Bake for 25 minutes or until golden. Serve with heated Marinara sauce.

Elbows

Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups. Barilla^® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.

Shape

Short

Pack size

16oz

Range

Classic Blue Box

View product