Gluten Free Elbows Fontina Mac And Cheese With Bacon

• 1 (12 ounce) box Barilla(R) Gluten Free Elbows
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 2 cups heavy cream
• Salt and black pepper to taste
• 2 cups shredded fontina cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons thinly sliced chives
• 1/2 cup cooked, crumbled bacon

1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
2. Meanwhile saute the garlic in the olive oil for 1-2 minute or until slightly yellow in color. Add the heavy cream and bring to a simmer, season with salt and pepper and reduce by 1/4.
3. Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously.
4. Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.

barillauae, olive oil, clove garlic, heavy cream, salt, fontina cheese, cheese, chives, bacon

Taken from www.allrecipes.com/recipe/245669/gluten-free-elbows-fontina-mac-and-cheese-with-bacon/ (may not work)