Barilla® Elbows Mac & Cheese

with Barilla® Tuscan Herb Sauce

Blue Box Elbows

Made with

Barilla Elbows



Ingredients for 8 people

  • 1 box Barilla® Elbows
  • 1 jar Barilla® Tuscan Herb sauce
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 cup heavy cream
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 1½ cup fontina cheese, shredded
  • Salt and black pepper to taste


  • Bring a large pot of water to a boil and cook the pasta ½ of the cooking time.
  • Drain pasta and toss with olive oil and set aside.
  • Meanwhile in a large skillet sauté garlic in remaining olive oil for 1-2 minutes or until slightly yellow in color.
  • Add Barilla Tuscan Herb sauce and bring to a simmer.
  • Add heavy cream and season with salt and pepper to taste.
  • In a 13" x 9" casserole dish combine the pasta with the sauce and fold in the Parmigiano cheese.
  • Top with Fontina cheese and bake at 375 °F for 15-20 minutes or until bubbly and brown.
  • Remove from the oven and let rest for 10 minutes before serving.
Show more