Cheesy Veggie Mac and Cheese Recipe

Cheesy Veggie Mac and Cheese Recipe

  • 1 (12 ounce) box Barilla® Veggie Elbows
  • 1/2 cup panko bread crumbs
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic
  • 5 okra, sliced
  • 2 cups heavy cream
  • 1 cup shredded fontina cheese
  • 1 cup shredded Asiago cheese
  • 1/2 cup grated Parmigiano cheese
  • salt and white pepper to taste
  1. Saute panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside.
  2. Bring a large and a small pot of water to a boil.
  3. Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color; add the okra and saute for 1 minute. Add the heavy cream and bring to a simmer.
  4. Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
  5. Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese. Season to taste with salt and white pepper.
  6. Top with crispy bread crumbs.
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