Elbows Mac and Cheese with Tuscan Herb Sauce

Elbows Mac and Cheese with Tuscan Herb Sauce

Made  times

"This hearty mac and cheese with Tuscan herb-seasoned sauce is quick and cheesy, and will feed a crowd."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 469 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 24 Ratings

Most helpful positive review

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 bea...

Most helpful critical review

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 te...

Most helpful
Most positive
Least positive

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 bea...

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 u...

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...

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 he...

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 ...

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 ...

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 de...

We really liked this! I make mac and cheese fairly often from scratch and this was a nice twist! The kids liked it but did tell me to go back to my old way - I would definitely make this for a g...

this one won my family over! I almost did a goof and didn't add the heavy whipping cream until after I mixed things together and caught my mistake. Thankfully I put it back on the stove, mixed i...