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Barilla® Tomato Basil Mac & Cheese


"A simple weeknight dinner that puts a twist on a family favorite dish."
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35 m servings 337 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • Customize It:
  • Rather than shredding your cheese, grab your family's favorite pre-shredded cheese blend.

Nutrition Facts

Per Serving: 337 calories; 9.2 g fat; 50.2 g carbohydrates; 14.9 g protein; 30 mg cholesterol; 400 mg sodium. Full nutrition

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Read all reviews 3
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What a sneaky way of getting a healthy veggie in the mac and cheese! I love this! I sure wish I could have found fontina cheese, but I couldn't. I googled for a substitution and saw that provolo...

This was really good! My market didn't carry the Barilla pasta sauce so I just used some marinara and added some fresh basil to the puree. I had this done in 22 minutes (I timed it) and my 3 yea...

Delicious and easy