Cellentani Italian Mac and Cheese

Three Italian cheeses and a touch of garlic combine to make a grown-up mac and cheese.

4 pounds Barilla Whole Grain Elbows
10 tablespoons extra-virgin olive oil
5 cloves minced garlic
2 1/2 quarts heavy cream
7 1/2 cups shredded fontina cheese
2 1/2 cups shredded asiago cheese
1 1/2 cups grated Parmesan cheese
5 tablespoons chopped fresh parsley
As needed salt
As needed white pepper
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Layer the pasta in a 12”x 20”x 4” steam table pan and cover.
  2. In a large skillet, sauté garlic in olive oil until slightly yellow in color. Add heavy cream and slowly bring to a simmer. Whisk in fontina cheese. Add parsley and season with salt and pepper.
  3. Toss the sauce with the pasta. Top with remaining cheeses and bake in a 550 degree oven until brown, about 2 to 3 minutes.
  4. Plate 2-oz. portions.

If you like you can render 1 cup of diced prosciutto and top the mac and cheese as desired.