Recipe by Barilla
"Veggie pasta in a creamy sauce with Fontina, Asiago and Parmigiano cheese is tasty twist on homemade macaroni and cheese, a perfect comfort-food dinner."
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1 (12 ounce) box
Barilla® Veggie Elbows
panko bread crumbs
extra-virgin olive oil, divided
shredded fontina cheese
shredded Asiago cheese
grated Parmigiano cheese
salt and white pepper to taste
The perfect creaminess of the cheese sauce created an interesting contrast with the crunchiness of the bread crumbs. The cheese sauce tasted incredibly good but a little too salty. I don’t like okra so I substituted it with peppers and the results was delicious!
While I love working with Barilla pastas, This recipe was off-tasting to me. The three cheese sauce was good, although I way upped the garlic, I didn't care for the sweetness of the veggie (carrot and squash) pasta with the savory cheese sauce. We really enjoy the whole wheat pasta, but the veggie ones are just to odd for me. Husband doesn't care either way. Thank you for this opportunty, Barilla! I will continue to buy your products.
this was so good! I had never tried okra before, so I was a little hesitant, but it was delicious! The combination of the cheeses was amazing and the veggie elbows were as well! I'll definitely make this again!
This one was not well received by my family. Despite all the cheese, it really didn't seem to have much flavor. It is probably just a matter of personal preference, but I probably will not make this again. I did like the cruchiness of the bread crumbs with the creaminess of the cheese sauce.
Also, the directions are not very clear on this.
I made this recipe minus the okra. Don't skip the bread crumbs, it adds depth to the flavor in addition to the fresh sautéed garlic. This is a wonderful "grown up" version of macaroni and cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Veggie Mac and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 737
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