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Caprese Mac and Cheese

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A creamy and comforting mac and cheese inspired by classic Caprese flavors, with juicy tomatoes, fresh mozzarella, Parmesan, and aromatic basil. Serve it straight from the stovetop or bake it with a golden breadcrumb topping.

Ingredients

  • Elbow macaroni or other short pasta
  • Cherry or grape tomatoes
  • Fresh mozzarella
  • Parmesan cheese
  • Shredded mozzarella cheese
  • Unsalted butter
  • All-purpose flour
  • Whole milk
  • Garlic
  • Fresh basil leaves
  • Salt
  • Freshly ground black pepper
  • Italian seasoning, optional
  • Red pepper flakes, optional
  • Balsamic glaze, optional for serving
  • Breadcrumbs, optional for a baked topping
  • Olive oil, optional for the topping

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until just al dente, then drain and set aside.
  2. While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook briefly until fragrant.
  3. Sprinkle in the flour and whisk continuously for about 1 minute. Gradually pour in the milk while whisking to keep the mixture smooth.
  4. Continue cooking until the sauce begins to thicken. Reduce the heat and gradually stir in the shredded mozzarella and Parmesan until melted and smooth.
  5. Season the cheese sauce with salt, freshly ground black pepper, and optional Italian seasoning or red pepper flakes.
  6. Add the cooked pasta to the cheese sauce and stir until evenly coated. Gently fold in the halved cherry tomatoes, pieces of fresh mozzarella, and most of the fresh basil.
  7. For the stovetop version, serve immediately with additional tomatoes and fresh basil.
  8. For the baked version, preheat the oven to 375°F (190°C). Transfer the pasta to a lightly greased baking dish and top with additional mozzarella. If desired, toss breadcrumbs with a little olive oil and sprinkle them over the pasta.
  9. Bake until hot and bubbling. For additional browning, briefly broil the top while watching it carefully.
  10. Finish with fresh basil and an optional drizzle of balsamic glaze before serving.

Notes

  • For deeper tomato flavor, roast the cherry tomatoes with olive oil, salt, and black pepper before adding them to the pasta.
  • For a crunchy topping, combine breadcrumbs with Parmesan and olive oil before sprinkling over the pasta.
  • Spinach, zucchini, mushrooms, or roasted bell peppers can be added for extra vegetables. Cook high-moisture vegetables before adding them.
  • Add red pepper flakes or chili oil for extra heat.
  • Swirl pesto into the finished cheese sauce or spoon it over individual servings for additional basil flavor.
  • Use shredded low-moisture mozzarella in the sauce for smooth melting and fresh mozzarella for creamy pockets throughout the pasta.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Add a splash of milk when reheating to help restore the creamy consistency of the cheese sauce.
  • Add fresh basil after reheating for the brightest flavor and appearance.

Nutrition

Find it online: https://thefamilycooking.com/caprese-mac-and-cheese/