Caprese mac and cheese is the family classic given a fresh twist with delicious Caprese flavours. Fresh basil, tomatoes and mozzarella take it up a notch.
Course Baked pasta, Dinner, Mac and cheese, Pasta
Cuisine American
Keyword Caprese mac and cheese, mac and cheese, macaroni and cheese
500g (1lb)pasta of your choicecooked + 1 cup of cooking water reserved
8ripe tomatoessliced into 1/2 cm slices
1/2cupbasil pesto
1½cupsfior di latteor other mozzarella of your choice
Instructions
To make the sauce, melt the butter in a saucepan then add the flour and whisk to make a roux.
Slowly whisk in the milk until it has been fully incorporated.
Turn the heat down, add the nutmeg and other spices and allow the sauce to simmer gently for 10 minutes.
Turn down the heat then add the cheese, salt and pepper and stir until the cheese has melted.
Mix the sauce with the pasta and add a little of the cooking water should the sauce be too thick.
Pre-heat the oven to 200°C/400°F.
To make the tomato layer, add the salt and sugar to the tomatoes and blend with a stick blender until smooth. Pour in the bottom of an oven-proof dish.
Place half of the pasta in the dish on top of the tomatoes then top with half of the tomato slices and cheese. Dollop on the basil pesto.
Top with the remaining pasta.
Top with the remaining tomatoes and cheese then place in the oven.
Bake for 20-25 minutes until the tomatoes are roasted slightly and the cheese has melted and is golden brown.
Remove from the oven and allow to sit for 5 minutes before serving.