Elbows Mac and Cheese with Tuscan Herb Sauce Recipe - Allrecipes.com
Elbows Mac and Cheese with Tuscan Herb Sauce Recipe
  • READY IN 30 mins

Elbows Mac and Cheese with Tuscan Herb Sauce

Recipe by  

"This hearty mac and cheese with Tuscan herb-seasoned sauce is quick and cheesy, and will feed a crowd."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Bring a large pot of water and cook the pasta 1/2 of the cooking time. Drain and toss with 1 tbsp of olive oil and set aside.
  2. Meanwhile in a large skillet saute garlic in remaining olive oil for 1-2 minutes or until slightly yellow in color. Add the Barilla Tuscan Herb sauce and bring to a simmer. Add the heavy cream and season with salt and pepper to taste.
  3. In a 13x9 casserole combine the pasta with the sauce and fold in the Parmigiano cheese. Top with fontina and bake in a 375 degrees F for 15-20 minutes or until bubbly and brown. Remove from the oven and let it rest for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2014

Not your Momma's Mac 'N Cheese. This sauce is a little more "tomato-y"... and the heavy cream makes it rich and smooth. It's really good. Be sure to use Fontina for the top, because it melts beautifully! Another great Barilla recipe!

Most Helpful Critical Review
Jun 15, 2014

This was less a mac and cheese and more a goulash. Parmigiano isn't exactly a super-melty cheese, and it is the only cheese that is actually mixed in with the pasta. That being said, it's a terrible mac and cheese but a pretty decent goulash after adding browned ground Johnsonville Italian Sausage! Are there better recipes for goulash out there? Yep, but this one is quick and easy and one that my kids loved! So glad I read the previous review, because the Johnsonville ground Italian sausage totally saved this dish!


24 Ratings

Jul 21, 2014

This is another recipe that I adapted for use at our soup kitchen. We had a nice package of grated mozzarella, so I sprung for a few jars of the Tuscan Herb Sauce (which I really like!) and I used half and half in place of the heavy cream. It was a huge success! Once again Barilla made me look like a star!

Jul 29, 2014

We really enjoyed this dish. It was rich and creamy and yummy. The Tuscan Herb sauce is delicious, and the cheesy goodness just adds to it. The picture I took is before we dug into it just to show the wonderful cheese on top. So easy!

Aug 16, 2014

I was pleasantly surprised by this recipe. I thought the sauce was incredibly rich but after it baked, it was really nice. I thought it was more like an Italian casserole than mac & cheese. A helpful tip in grating Fontina cheese is to put it in the freezer for 15 minutes before grating, that helps firm up the soft, smooth texture to make it easier to grate. I added ground sirloin and next time would add some sweet sausage. I also used Farfalle instead of macaroni.

Aug 14, 2014

Very good, simple recipe. I used monterey jack instead of fontina because that's what I could find, and I added fresh basil and extra garlic. I also served with Italian sausage. Came together very quickly.

Aug 11, 2014

I would have given this 4 stars because i thought it was good but not amazing. My kids on the other hand, they loved it! Even my picky little eater ate all she could. So this is a 5 star recipe says my kids.

Jul 25, 2014

What a wonderful way to incorporate the Barilla sauce with a classic favorite. The fontina cheese is a must for this recipe. The flavor combination with the cream, cheese, and tomato sauce is delectable to the last bite. I'd highly suggest giving this recipe a try. It's quick, tasty, a twist on a classic, and I think your whole family would thank you.


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 53.5 g
  • 17%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 522 mg
  • 21%

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

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