Cellentani Mac and Cheese

Recipe Developed by Barilla for Professionals

3 pounds Barilla Cellentani
2 cups butter
1/2 cup onions, small diced
2 cups all purpose flour
4 quarts whole milk
3 cups asiago cheese, shredded
2 cups parmesan cheese, shredded
white pepper
  1. In a large sauce pot melt butter and gently cook the onion for five minutes over medium heat making sure it doesn’t turn brown.  Stir in flour; cook for two minutes.
  2. Add milk and bring to a simmer, making sure not to scorch the bottom of the pan.
  3. Whisk in the cheese then season the sauce with salt and white pepper.
  4. Cook pasta according to directions then drain and toss with the sauce.