Chef Lorenzo Boni’s role at Barilla includes research and development of new products and recipes, and culinary support to Barilla’s operations throughout North and South America. His recipe for a Veggie Mini-Farfalle “Italian Mac n’ Cheese” with carrot puree came out of working with Barilla’s new veggie pasta line of products, which use vegetable purees in the pasta itself and are a new product that’s just rolling out to limited parts of the country.  The fonduta-style macaroni and cheese also has carrot puree blended into the sauce for the familiar “mac and cheese” color, a touch of sweetness, and better nutrition. The Veggie Mini-Farfalle has tomato and carrot puree in the pasta as well.