Cheesy Veggie Mac and Cheese

• 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.
4. Add the heavy cream and bring to a simmer.
5. Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
6. Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese.
7. Season to taste with salt and white pepper.
8. Top with crispy bread crumbs.

barilla veggie elbows, bread crumbs, extravirgin olive oil, clove garlic, okra, heavy cream, fontina cheese, cheese, cheese, salt

Taken from allrecipes.com/recipe/cheesy-veggie-mac-and-cheese/ (may not work)