elbows mac and cheese with tuscan herb sauce

Ingredients

• Servings: 8
• 1 (16 ounce) box barilla® elbows
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, chopped
• 1 (24 ounce) jar barilla® tuscan herb sauce
• 1 cup heavy cream
• salt and black pepper to taste
• 1/2 cup grated parmigiano cheese
• 1 1/2 cups shredded fontina cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• bring a large pot of water and cook the pasta 1/2 of the cooking time. drain and toss with 1 tbsp of olive oil and set aside.
• meanwhile in a large skillet saute garlic in remaining olive oil for 1-2 minutes or until slightly yellow in color. add the barilla tuscan herb sauce and bring to a simmer. add the heavy cream and season with salt and pepper to taste.
• in a 13x9 casserole combine the pasta with the sauce and fold in the parmigiano cheese. top with fontina and bake in a 375 degrees f for 15-20 minutes or until bubbly and brown. remove from the oven and let it rest for 10 minutes before serving.