Barilla® Tomato Basil Mac & Cheese

• 1 (16 ounce) box Barilla(R) Elbows
• 1 cup reduced sodium chicken or vegetable broth
• 1 cup peeled and shredded sweet potato
• 1 cup Barilla(R) Tomato & Basil Sauce
• 1/4 teaspoon salt
• 1 1/2 cups shredded fontina cheese
• 1/4 cup low-fat milk, plus more as needed
• 2 tablespoons chopped fresh basil

1. Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows; stir gently.
2. Cook pasta according to package directions; remove from heat and drain well.
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.
4. In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth.
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.
6. Serve topped with fresh basil.

barillauae elbows, chicken, barillauae tomato, salt, fontina cheese, lowfat milk, fresh basil

Taken from www.allrecipes.com/recipe/254837/barilla-tomato-basil-mac-cheese/ (may not work)