Healthy Italian Mac and Cheese with Carrot Puree

• 1 box Barilla Whole Grain Elbows
• 1 cup raw carrots, diced for carrot puree*
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, chopped
• 2 cups heavy cream
• 1 cup Asiago cheese, diced
• 1 cup fontina cheese, diced
• 1/2 cup Parmigiano Reggiano cheese, shredded
• Salt and black pepper to taste

1. Bring a large pot and a small pot of water to a boil.
2. Cook pasta 1 minute less than package directions.
3. Pre-heat Oven to 400 degrees F.
4. Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color.
5. Add cream to skillet; slowly bring to a simmer and add carrot puree and pasta.
6. Whisk in Asiago and fontina cheeses, simmer.
7. Pour mix into a 2-quart casserole dish, top with Parmigiano Reggiano cheese and bake 10 minutes in the oven.

barilla, carrots, extra virgin olive oil, clove garlic, heavy cream, asiago cheese, fontina cheese, cheese, salt

Taken from allrecipes.com/recipe/healthy-italian-mac-and-cheese-with-carrot-puree/ (may not work)