Barilla® Tomato Basil Mac & Cheese

This mac & cheese uses broth and blended sweet potato in the tomato and basil sauce for an extra serving of vegetables.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 337 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons chopped fresh basil
• 1 (16 ounce) box Barilla® Elbows
• 1 cup Barilla® Tomato & Basil Sauce
• 1 cup reduced sodium chicken or vegetable broth
• 1 cup peeled and shredded sweet potato
• 1 ½ cups shredded fontina cheese
• ¼ cup low-fat milk, plus more as needed

Recipe Instructions

Step 1

Cook pasta according to package directions; remove from heat and drain well.

Step 2

Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows; stir gently.

Step 3

Meanwhile, in a small pot bring the broth to a boil and add the sweet potato; cook 3 to 4 minutes or until soft, then remove from heat.

Step 4

In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth.

Step 5

In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat; slowly stir in cheese until melted (mixture may appear curdled). Stir pasta into the sauce in skillet. Let stand 5 minutes. Stir in enough milk to make a creamy consistency.

Step 6

Serve topped with fresh basil.