Barilla® Tomato Basil Mac & Cheese
1 (16 ounce) box Barilla® Elbows
1 cup reduced sodium chicken or vegetable broth
1 cup peeled and shredded sweet potato
1 cup Barilla® Tomato & Basil Sauce
¼ teaspoon salt
1 ½ cups shredded fontina cheese
¼ cup low-fat milk
plus more as needed
2 tablespoons chopped fresh basil
Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows; stir gently.
Cook pasta according to package directions; remove from heat and drain well.
Meanwhile, in a small pot bring the broth to a boil and add the sweet potato; cook 3 to 4 minutes or until soft, then remove from heat.
In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth.
In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat; slowly stir in cheese until melted (mixture may appear curdled). Stir pasta into the sauce in skillet. Let stand 5 minutes. Stir in enough milk to make a creamy consistency.
Serve topped with fresh basil.
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