Recipe by Barilla
"This hearty mac and cheese with Tuscan herb-seasoned sauce is quick and cheesy, and will feed a crowd."
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1 (16 ounce) box
extra virgin olive oil
1 (24 ounce) jar
Barilla® Tuscan Herb Sauce
Salt and black pepper to taste
grated Parmigiano cheese
1 1/2 cups
shredded fontina cheese
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!
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!
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!
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!
We truly enjoyed this recipe. It has a unique, tasty flavor. We particularly enjoyed the mixes of the freshly shredded cheese fontina cheese, grated parmesan cheese and the creamy Tuscan sauce. Unlike other reviewers of this recipe, I did not have a problem with the cheese melting. It is important to note that the pasta and sauce must still be hot when mixed with the cheese. It would probably even help to add a bit extra parmesan cheese. Can’t wait to make this again!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Elbows Mac and Cheese with Tuscan Herb Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 196
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