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Home » Recipes » Pasta » Caprese Mac and Cheese

Caprese Mac and Cheese

May 5, 2020 by Alida Ryder 39 Comments

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Caprese mac and cheese is a family classic given a fresh twist with delicious Caprese flavours. Fresh basil, tomatoes and mozzarella take it up a notch.

Caprese mac and cheese

When you have kids, you probably eat an awful lot of mac and cheese. And even though I love macaroni and cheese (like, really love), there’s only so many times I can eat it before I get tired of it. Thus, I am forced to come up with interesting flavor additions to make this family staple a bit more interesting. Not only for us adults but also for the kids. I want them to be exposed to more than just carbs and cheese. And that’s how this baked Caprese mac and cheese was born.

I’ve added tomato slices to my macaroni cheese for a really long time and wanted to amp it up a notch. Since I had a big batch of home-made basil pesto in the fridge, I thought it a good idea to add a few dollops. And it was! It was also clear that I was on the path to Caprese deliciousness and decided to add some milky, luscious fior di latte which turned this Caprese mac and cheese into something spectacular.

Caprese baked mac and cheese

How to make mac and cheese

  1. Make the cheese sauce: Start by making a roux by melting butter in a saucepan and whisking in flour. Slowly whisk in milk and cook over medium heat until a thick sauce (Béchamel sauce) forms. Turn the heat down then whisk in grated cheese. I like using a mature sharp cheddar but Parmesan, Pecorino, Havarti, Fontina, etc. will all work well.
  2. Combine and bake:  Add the par-cooked macaroni or pasta of your choice with a splash of the pasta cooking water and transfer to a casserole dish. Top with grated cheese then bake until golden brown and bubbling. Remove the mac and cheese from the oven and allow to cool for 10 minutes before serving.

What’s the best cheese for mac and cheese?

Cheese that are good for sauce and melt well are cheddar (using mature cheddar will add heaps of flavor to the sauce), Gruyère, Havarti, Raclette, Fontina, Parmesan or mozzarella. Try combining milder cheese (like mozzarella) with a strong cheese (like Parmesan) for extra creamy, cheesy flavor.

What to serve with caprese mac and cheese

  1. Cheesy pull apart garlic bread
  2. Easy side salad with lemon dressing
  3. Easy spicy garlic roasted broccoli

Caprese baked mac and cheese with fresh tomatoes and basil pesto.

Mac and cheese recipes

  1. Classic baked mac and cheese
  2. Beer & Bacon Mac and cheese
  3. Bolognese Mac and cheese
Caprese mac and cheese

Caprese Mac and Cheese

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.
4.5 from 8 votes
Print Pin Rate
Course: Baked pasta, Dinner, Mac and cheese, Pasta
Cuisine: American
Keyword: Caprese mac and cheese, mac and cheese, macaroni and cheese
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 480kcal
Author: Alida Ryder

Ingredients

for the sauce

  • 100 g (½ cup) butter
  • 1/2 cup flour
  • 4 cups milk
  • ½ tsp nutmeg
  • ½ tsp chilli flakes (optional)
  • pinch cayenne pepper
  • 1½ cups cheddar grated
  • salt & pepper to taste

for the tomato layer

  • 400 g (14oz) whole peeled tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon salt

for the mac and cheese

  • 500 g (1lb) pasta of your choice cooked + 1 cup of cooking water reserved
  • 8 ripe tomatoes sliced into 1/2 cm slices
  • 1/2 cup basil pesto
  • 1½ cups fior di latte or 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 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.

Nutrition

Calories: 480kcal | Carbohydrates: 42g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 1009mg | Potassium: 732mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2490IU | Vitamin C: 28.6mg | Calcium: 579mg | Iron: 2.3mg

 

 

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Filed Under: Dinner Recipes, Pasta, Recipes, Vegetarian Tagged With: Caprese, caprese mac and cheese, mac and cheese, vegetarian, vegetarian dinner, vegetarian recipe

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Comments

  1. Kelly | Foodtasia

    October 31, 2018 at 9:32 PM

    This looks insanely delicious! That cheese!

    Reply
    • Alida Ryder

      November 1, 2018 at 4:13 PM

      Thanks Kelly! 🙂

      Reply
  2. Mary Ann | The Beach House Kitchen

    October 31, 2018 at 7:03 PM

    I LOVE caprese anything Alida! I have to try this. Such an awesome comfort food dish!

    Reply
    • Alida Ryder

      November 1, 2018 at 4:14 PM

      Me too, total sucker for it!

      Reply
  3. Lee-Anne

    March 25, 2018 at 2:32 PM

    Love! Such a great recipe. The tomatoes on top get all roasted and delicious. ??

    Reply
    • Alida Ryder

      March 25, 2018 at 2:46 PM

      I love the roasted tomatoes on top. So glad to hear you loved this recipe Lee-Anne.

      Reply
  4. Sheila Boone

    April 11, 2015 at 4:22 AM

    Would love to make this recipe, but because I just turned 70, I never learned grams, liters, etc. I looked at my butter and it doesn’t show grams on the wrapper. Can I get the conversions to cups, ounces, etc.? And the pan looked like a 9 x 13? Thanks.

    Reply
    • Alida Ryder

      April 20, 2015 at 9:45 AM

      Hi Sheila. 100g of butter equates to just under 1 stick (a stick is 125g), 1 litre of milk is 4 cups (1 cup is 250ml) and 150g of Grueyere is around 3/4-1 cup of grated cheese. A 400g can of tomatoes is the standard can size, not completely sure what size that would be in ounces, 500g pasta is 1 pound. I hope that’s helpful!

      Reply
  5. Monica

    February 1, 2015 at 12:12 PM

    I love, love, LOVE caprese salad! To make mac & cheese with it too…. genius!
    will try 🙂
    Monica from Mama Bee Simple
    http://mamabeesimple.blogspot.com
    http://facebook.com/mamabeesimple

    Reply
    • Alida Ryder

      February 3, 2015 at 8:14 AM

      Thanks Monica! 🙂

      Reply
  6. Little Nibblers

    January 12, 2015 at 3:21 AM

    We adapted it slightly but thanks for the recipe! Our results are here: http://littlenibblers.tumblr.com/post/107845182489/happy-national-milk-day

    Reply
    • Alida Ryder

      January 17, 2015 at 9:01 AM

      Yours looks great. Glad you liked it!

      Reply
  7. Alida Ryder

    September 28, 2014 at 1:14 PM

    You strain them out.

    Reply
  8. Alida Ryder

    September 28, 2014 at 1:14 PM

    I used a casserole dish of around 40cmx20cm and all the sauce gets absorbed. In fact, I never make mac & cheese without cooking the pasta first. Perhaps your sauce is too liquid?

    Reply
  9. pennycharla

    September 28, 2014 at 3:50 AM

    I commented earlier…….decided to go ahead and make this. Curious as to what size pan you used. I have so much sauce and with the pasta already cooked through nothing is being absorbed in the baking pan. I think I shall have a caprese mac and cheese soup.

    Reply
  10. pennycharla

    September 28, 2014 at 2:33 AM

    Do you strain the onions out of the milk or use them?

    Reply
  11. Alida Ryder

    April 14, 2014 at 9:34 AM

    So glad you liked it Nathalie!

    Reply
  12. Nathalie

    April 13, 2014 at 4:04 AM

    Hi! I just made this tonight and the whole family loved it! It was delicious as is, husband just added crushed red pepper to it 🙂 Thank you!

    Reply
  13. Peggy Candela Pettis

    February 28, 2014 at 7:28 AM

    That looks obscenely delicious lol!

    Reply
  14. Kimberly @ Turning The Pages

    February 24, 2014 at 9:06 PM

    This looks absolutely delicious. I can’t wait to try it.

    Reply
    • Alida Ryder

      February 25, 2014 at 8:18 AM

      Let me know what you think once you’ve tried it!

      Reply
  15. Norma | Allspice and Nutmeg

    February 21, 2014 at 12:59 AM

    This looks divine! And a nice change from the usual Mac and cheese.

    Reply

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