Elbows Mac and Cheese with Tuscan Herb Sauce

1. 1

   Bring a large pot of water and cook the pasta 1/2 of the cooking time.

2. 2

   Drain and toss with 1 tbsp of olive oil and set aside.

3. 3

   Meanwhile in a large skillet saute garlic in remaining olive oil for 1-2 minutes or until slightly yellow in color.

4. 4

   Add the Barilla Tuscan Herb sauce and bring to a simmer.

5. 5

   Add the heavy cream and season with salt and pepper to taste.

6. 6

   In a 13x9 casserole combine the pasta with the sauce and fold in the Parmigiano cheese.

7. 7

   Top with fontina and bake in a 375 degrees F for 15-20 minutes or until bubbly and brown.

8. 8

   Remove from the oven and let it rest for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.