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Barilla® Veggie Rotini

Mac and Cheese with Crunchy Bread Crumbs

  • Prep
  • Cook
  • Skill


Ingredients for 4 people      

  • 1 box Barilla® Veggie Rotini
  • ½ cup Panko bread crumbs
  • 4 tablespoons extra virgin olive oil divided
  • salt and white pepper to taste
  • 1 clove garlic
  • 2 cups heavy cream
  • 1 cup Fontina cheese shredded
  • 1 cup Asiago Cheese shredded
  • ½ cup Parmigiano cheese grated
  • salt and white pepper to taste

Made with

Veggie Rotini


  1. 1
    SAUTE Panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside
  2. 2
    BRING a large and a small pot of water to a boil
  3. 3
    Meanwhile in a large skillet SAUTE garlic in olive oil until slightly yellow in color, add the heavy cream and bring to a simmer
  4. 4
    REMOVE from heat and add Fontina and Asiago cheeses slowly to incorporate
  5. 5
    COOK the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese
  6. 6
    TOP with crispy bread crumbs

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