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Barilla® Whole Grain Elbows

"Italian Mac & Cheese"

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  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 8 people      



  • 1 box Barilla® Whole Grain Elbows
  • 1 cup raw carrots diced for carrot puree*
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic chopped
  • 2 cups heavy cream
  • 1 cup Asiago cheese diced
  • 1 cup fontina cheese diced
  • ½ cup Parmigiano-Reggiano cheese  shredded
  • Salt and black pepper to taste

Instructions

  1. 1
    Bring a large pot and a small pot of water to a boil

  2. 2
    Pour mix into a 2-quart casserole dish, top with Parmigiano-Reggiano cheese and bake 10 minutes in the oven

  3. 3
    Pre-heat Oven to 400° F

  4. 4
    *To make carrot puree: Boil carrots in the small pot; when tender drain and rinse
  5. 5
    Puree the carrots in a food processer or blender until smooth adding water as needed to make a thick sauce

  6. 6
    Meanwhile in a large skillet sauté garlic in olive oil until slightly yellow in color
  7. 7
    Add cream to skillet; slowly bring to a simmer and add carrot puree
  8. 8
    Whisk in Asiago and fontina cheeses, simmer



  9. 9
    Cook pasta 1 minute less than package directions

  10. 10
    Drain, and toss with sauce

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