Barilla® Gluten Free Elbows
Fontina Mac and Cheese, with Bacon and Chives
Made with
Barilla Gluten Free Elbows
- Prep
- Cook
- Skill
- Accomplished
- 755
- calories
- 55g
- total fat
- 49g
- total carbohydrate
- 19g
- protein
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Ingredients
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
Instructions
- 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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