Your customers can enjoy mac and cheese again! Rich fontina melts oozingly over the noodles and bacon adds a salty crunch.
3 pounds Barilla Gluten Free Elbows
1/2 cup olive oil
4 minced garlic cloves
2 quarts heavy cream
as needed salt
as needed black pepper
8 cups shredded fontina cheese
1 cup grated parmesan
2 cups cooked, diced bacon
1/2 cup thinly sliced fresh chives
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Saute the garlic in the oil until it is slightly yellow. Add the cream and bring it to a simmer. Season with salt and pepper and reduce by 1/4. Remove the pan from the heat and slowly whisk in the fontina until it is melted.
- Toss the pasta with the sauce and pour it into a greased hotel pan or individual ramekins. Scatter the Parmesan and bacon on top. Cover and refrigerate or set it in a warming tray.
For each serving, to order: Scoop our about 1 1/2 cups and reheat it in the oven until hot through. Plate and scatter with 1 teaspoon chives.