- 2 (6 ounce) boxes Horizon® ClassicMac™ Pasta Shells & White Cheddar Cheese
- 1/2 cup Horizon® Organic Reduced Fat Milk
- 4 tablespoons Horizon® Organic unsalted butter
- 1 tablespoon olive oil
- 1 cup grated parsnips
- 1 cup grated carrots
- 1/2 cup minced red onion
- 2 ounces pancetta, diced
- 1/2 cup Horizon® Organic Shreds shredded Cheddar cheese
- Preheat oven to 350 degrees F.
- Cook two boxes of Horizon ClassicMac Pasta Shells & White Cheddar Cheese according to the instructions on the side of the box. Cook pasta to the al dente (firm) stage. Do not add the cheese at this time.
- On stovetop, heat a large skillet over medium high heat. Place olive oil in skillet then add parsnips, carrots and onions. Stirring occasionally, saute for 3 minutes until vegetables have softened. Add pancetta to skillet and stir. Cook for 1 minute.
- Add cheese to skillet. Cook until cheese has melted.
- Fold vegetables, pancetta and cheese mixture into the pasta. Spoon into a large ovenproof casserole dish or into four large souffle ramekins. (Ramekins can be placed on a cookie sheet.)
- Bake 10 minutes. Remove and serve.
05/16/2018
recipepes.com
Mac & Cheese with Root Vegetables & Pancetta, recipe
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