Healthy "Italian Mac and Cheese" with Carrot Puree

Ingredients

• 1 cup asiago cheese diced
• 1 cup carrots raw diced for carrot puree*
• 2 tablespoons olive oil extra virgin 
• 1 cup fontina diced
• 1 clove garlic chopped
• 1 box barilla grain elbows whole
• 2 cups heavy cream 
• 0.5 cup parmigiano reggiano cheese shredded
• 7 servings salt and pepper black to taste

Equipment

• frying pan
• oven
• whisk
• pot
• casserole dish

Directions

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.