Barilla® Tomato Basil Mac and Cheese

Blue Box Elbows

Made with

Barilla Elbows

  • Prep
  • Cook
  • Skill

  • 333
  • 50 g
  • 15 g
  • 9 g


Ingredients for 8 people

  • 1 box Barilla® Elbows
  • 1 cup reduced-sodium chicken or vegetable broth
  • 1 cup sweet potato, peeled and shredded
  • 1 cup Barilla® Tomato & Basil Sauce
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded Fontina cheese
  • 1/4 to 1/2 cup low-fat milk
  • 2 tablespoons chopped fresh basil


  • Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the pasta; stir gently.
  • Cook pasta according to package directions; remove from heat and drain well.
  • Meanwhile, in a small pot bring the broth to a boil and add the sweet potato; cook 3 to 4 minutes or until soft, then remove from heat.
  • In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth.
  • In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat; slowly stir in cheese until melted (mixture may appear curdled). Stir pasta into the sauce in skillet. Let stand 5 minutes. Stir in enough milk to make a creamy consistency.
  • Serve topped with fresh basil.
  • Customize it: Rather than shredding your cheese, grab your family's favorite pre-shredded cheese blend.
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