Cellentani Italian Mac and Cheese

Amount Per Serving
Calories 210		Calories from Fat 126
% Daily Value*
Total Fat 14g		22%
	Saturated Fat 8g	40%
	Trans Fat 0g
Cholesterol 45mg		15%
Sodium 125mg		5%
Total Carbohydrate 16g		5%
	Dietary Fiber 1g	4%
	Sugars 1g
Protein 6g		12%

Vitamin A 10%		Vitamin C 0%
Calcium 10%		Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Three Italian cheeses and a touch of garlic combine to make a grown-up mac and cheese.

4 pounds Barilla Whole Grain Elbows

10 tablespoons extra-virgin olive oil

5 cloves minced garlic

2 1/2 quarts heavy cream

7 1/2 cups shredded fontina cheese

2 1/2 cups shredded asiago cheese

1 1/2 cups grated Parmesan cheese

5 tablespoons chopped fresh parsley

As needed salt

As needed white pepper

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Layer the pasta in a 12”x 20”x 4” steam table pan and cover.
In a large skillet, sauté garlic in olive oil until slightly yellow in color. Add heavy cream and slowly bring to a simmer. Whisk in fontina cheese. Add parsley and season with salt and pepper.
Toss the sauce with the pasta. Top with remaining cheeses and bake in a 550 degree oven until brown, about 2 to 3 minutes.
Plate 2-oz. portions.

If you like you can render 1 cup of diced prosciutto and top the mac and cheese as desired.