- 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
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons thinly sliced chives
- 1/2 cup cooked, crumbled bacon
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- 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.
- Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously.
- Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.
05/05/2018
recipepes.com
Gluten Free Elbows Fontina Mac and Cheese with Bacon, recipe
PT15M
PT1H
5
455 calories
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