Barilla® Gluten Free Elbows

Fontina Mac and Cheese, with Bacon and Chives

  • 755
  • 55g
    total fat
  • 49g
    total carbohydrate
  • 19g
Powered by
  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Barilla® Gluten Free Elbows
  • 2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 2 cups heavy cream
  • salt and black pepper to taste
  • 2 cups Fontina cheese
  • ¼ cup Parmigiano Reggiano cheese, grated
  • 2 tablespoons chives, sliced thin
  • ½ cup bacon, rendered


  1. 1
    BRING a large pot of water to a boil and cook the pasta according to the package directions
  2. 2
    Meanwhile SAUTE the garlic in the olive oil for 1-2 minute or until slightly yellow in color

  3. 3
    ADD the heavy cream and bring to a simmer, season with salt and pepper and reduce by ¼

  4. 4
    REMOVE the cream from the heat and slowly melt in the Fontina cheese, stir continuously
  5. 5
    DRAIN and toss the pasta with the sauce
  6. 6
    ADD the Parmigiano cheese, chives and bacon
  7. 7
    TOSS to combine

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies