Gluten Free Elbows Fontina Mac And Cheese With Bacon - cooking recipe

Ingredients

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

Preparation

Bring a large pot of water to a boil and cook the pasta according to the package directions.
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.
Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously.
Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.