Recipe by Barilla
"Mac & Cheese is given a healthy Italian makeover with carrot puree and Barilla Whole Grain Elbows. Your family will never taste the difference!"
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Barilla Whole Grain Elbows
raw carrots, diced for carrot puree*
extra virgin olive oil
Asiago cheese, diced
fontina cheese, diced
Parmigiano Reggiano cheese, shredded
Salt and black pepper to taste
My 2 year old ate this up. I thought it was ok. I used rotini pasta since it's easier for him to eat. I think the recipe is not that healthy though considering the fat and calorie content. I would try using whole milk maybe next time.
tasty. I subbed evaporated skim milk for the cream and went a tad lighter on the cheese. It worked great. Fresh cracked rainbow peppercorns and pink sea salt perked this right up
My family loved this mac and cheese! I made the recipe as written except I used gluten free macaroni and it turned out perfect. There was a hint of carrots but my family had no clue.
I made this for a two year old and 8 year old for lunch and both of them ate it up. The only change I made was to use Barilla veggie pasta - the elbows made with carrots & butternut squash. Helped me sneak even more veggie-ness in there. Personally, I could taste the pureéd carrots, but it wasn't off-putting at all, and the kids didn't mention it. I will make this again for sure.
This was very simple to make, and yes the recipe is high in fat and calories but in case you missed the title of the recipe it has cheese in it which will contribute to the higher fat and calorie content.
Healthy? Hardly! But healthier. I love the idea of sneaking in carrots into this comfort dish. Heavy cream makes for a great dish but 1% does fine too.
I often add cooked veggies. Steamed broccoli is my favorite but for folks whose kids don't "do" veggies it is a good idea.
Made this to the recipe and it was very good! We loved that the Barilla Whole Grain Elbows had more texture and firmness than regular pasta. The 6g of fiber was an added bonus! It also has enough cheesiness with the carrot in it to still be a great mac n cheese. Will make again, thinking of adding ham, peas, and carrots for a nice casserole!
Pretty good. Definitely not the healthiest, but I subbed evaporated skim milk for the cream. Good flavor - the asiago gave it a unique strong cheese taste. I used shells instead of elbows and will make again. Oh, and instead of cooking fresh carrots, I used a jar of my homecanned carrots and then just smashed them. Worked just fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthy "Italian Mac and Cheese" with Carrot Puree
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 623
** Calories from Fat: 382
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