Barilla® Gluten Free Elbows

Fontina Mac and Cheese, with Bacon and Chives

Barilla Gluten Free Elbow Pasta

Made with

Barilla Gluten Free Elbows Pasta

  • Prep
  • Cook
  • Skill

  • 755
  • 55g
    total fat
  • 49g
    total carbohydrate
  • 19g
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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


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

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

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

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