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Shopping ListRecipe: Barilla® Whole Grain Elbows "Italian Mac & Cheese"
Ingredients for 4 people
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- 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
Le Ricette
Barilla® Whole Grain Elbows "Italian Mac & Cheese"
PREPARATION TIME
35 min
35 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Ingredients for 4 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
Preparation 25 minutes preparation + 10 minutes cooking
Bring a large pot and a small pot of water to a boil.
Pre-heat Oven to 400˚ F.
*To make carrot puree: Boil carrots in the small pot; when tender drain and rinse. Puree the carrots in a food processer or blender until smooth adding water as needed to make a thick sauce.
Meanwhile in a large skillet sauté garlic in olive oil until slightly yellow in color.
Add cream to skillet; slowly bring to a simmer and add carrot puree.
Whisk in Asiago and fontina cheeses, simmer.
Cook pasta 1 minute less than package directions. Drain, and toss with sauce.
Pour mix into a 2-quart casserole dish, top with Parmigiano Reggiano cheese and bake 10 minutes in the oven.
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