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
- 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.
- 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.
- Toss the sauce with the pasta. Top with remaining cheeses and bake in a 550 degree oven until brown, about 2 to 3 minutes.
- Plate 2-oz. portions.
If you like you can render 1 cup of diced prosciutto and top the mac and cheese as desired.