Healthy “Italian Mac and Cheese” with Carrot Puree Recipe

Healthy “Italian Mac and Cheese” with Carrot Puree Recipe

  • 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
  • 1/2 cup Parmigiano Reggiano cheese, shredded
  • Salt and black pepper to taste
  1. Bring a large pot and a small pot of water to a boil.
  2. Cook pasta 1 minute less than package directions.
  3. Pre-heat Oven to 400 degrees F.
  4. Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color.
  5. Add cream to skillet; slowly bring to a simmer and add carrot puree and pasta.
  6. Whisk in Asiago and fontina cheeses, simmer.
  7. Pour mix into a 2-quart casserole dish, top with Parmigiano Reggiano cheese and bake 10 minutes in the oven.
Recipe of the Day|