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Elbows Mac and Cheese with Tuscan Herb Sauce

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


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.

Source: allrecipes.com