Gluten Free Elbows Fontina Mac and Cheese with Bacon recipe

All Recipes Best Recipe Trusted Brands: Recipes and Tips Barilla Gluten Free

Ingredients

1 (12 ounce) box Barilla® Gluten Free Elbows
2 tablespoons olive oil
1 clove garlic, chopped
2 cups heavy cream
Salt and black pepper to taste
2 cups shredded fontina cheese
¼ cup grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced chives
½ cup cooked, crumbled bacon

Nutrition Info

1370.4 calories
carbohydrate: 124.5 g
cholesterol: 254.8 mg
fat: 81.2 g
fiber: 1.7 g
protein: 36.5 g
saturatedFat: 42.7 g
servingSize: -
sodium: 1112.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil and cook the pasta according to the package directions.

  2. Meanwhile saute the garlic in the olive oil for 1-2 minute or until slightly yellow in color. Add the heavy cream and bring to a simmer, season with salt and pepper and reduce by 1/4.

  3. Remove the cream from the heat and slowly melt in the Fontina cheese, stir continuously.

  4. Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.

Recipe Yield

4 servings

Recipe Note

A fun twist on your family favorite, this delicious gluten free mac & cheese with bacon is a guaranteed crowd-pleaser.

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