Mac n Cheese

Ingredients:

• 1 box eQuia Gluten Free Elbow Pasta
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 2 cups heavy cream
• salt and black pepper to taste
• 2 cups Fontina cheese
• ¼ cup Parmigiano Reggiano cheese, grated
• 2 tablespoons chives, sliced thin
• ½ cup bacon, rendered

Instructions:

• Bring a large pot of water to a boil and cook the pasta according to the package directions.
• Meanwhile sauté 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 ¼.
• 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.