Barilla® Tomato Basil Mac & Cheese recipe
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Ingredients
- 1 (16 ounce) box Barilla® Elbows 1 cup reduced sodium chicken or vegetable broth 1 cup peeled and shredded sweet potato 1 cup Barilla® Tomato & Basil Sauce ¼ teaspoon salt 1 ½ cups shredded fontina cheese ¼ cup low-fat milk, plus more as needed 2 tablespoons chopped fresh basil
Nutrition Info
- 337.1 caloriescarbohydrate: 50.2 gcholesterol: 29.8 mgfat: 9.2 gfiber: 3.3 gprotein: 14.9 gsaturatedFat: 4.9 gservingSize: -sodium: 399.6 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Barilla® Tomato Basil Mac & Cheese
Directions
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Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows, stir gently.
Cook pasta according to package directions, remove from heat and drain well.
Meanwhile, in a small pot bring the broth to a boil and add the sweet potato, cook 3 to 4 minutes or until soft, then remove from heat.
In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt, cover and blend until smooth.
In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat, slowly stir in cheese until melted (mixture may appear curdled). Stir pasta into the sauce in skillet. Let stand 5 minutes. Stir in enough milk to make a creamy consistency.
Serve topped with fresh basil.