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 calories
carbohydrate: 50.2 g
cholesterol: 29.8 mg
fat: 9.2 g
fiber: 3.3 g
protein: 14.9 g
saturatedFat: 4.9 g
servingSize: -
sodium: 399.6 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows, stir gently.

  2. Cook pasta according to package directions, remove from heat and drain well.

  3. 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.

  4. In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt, cover and blend until smooth.

  5. 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.

  6. Serve topped with fresh basil.

Recipe Yield

8 servings

Recipe Note

A simple weeknight dinner that puts a twist on a family favorite dish.

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