Caprese Mac and Cheese

Published April 26, 2013. Updated December 30, 2018

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Caprese and mac and cheese, they should just go together shouldn’t they? I completely love both of them so I say they are meant to be together.  I don’t think I’ve ever made a mac and cheese with mozzarella as the only cheese used in the sauce, but in this case it is the only cheese that you’ll want to use. If you were to add any other cheese it would hide that deliciously creamy and fresh flavor of the fresh mozzarella cheese.

caprese mac and cheese | Cooking Classy

I considered adding in garlic but again I wanted to stick to the traditional Caprese flavors. I’d say if there was one ingredient that you would maybe want to add to switch it up, it would be a hint of balsamic reduction that is occasionally added to Caprese dishes (just lightly drizzled along the top).

This meal is a breeze to prepare and I love that it’s something fancy enough for adults to love yet basic enough for kids to equally love. 15 minutes meals are the best and you can have this ready in 15 minutes if you boil the pasta while preparing the sauce. Enjoy!

caprese mac and cheese | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Caprese Mac and Cheese

Mac and cheese gets a delicious upgrade with fresh caprese flavors!
Servings: 4
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes



  • Cook pasta according to directions listed on package to al dente. Drain pasta. In a medium saucepan, melt butter over medium heat.
  • Once butter has melted, add in flour and cook, whisking constantly, 1 minute. Slowly pour in milk and cream while whisking.
  • Increase heat to medium-high and bring mixture just to a boil, stirring constantly, then reduce heat to low. Stir in fresh mozzarella, and cook, stirring constantly until melted.
  • Season with salt and pepper to taste. Toss in drained pasta and let rest over warm heat for 2 - 3 minutes. Plate pasta and top with diced tomatoes and fresh basil.
Nutrition Facts
Caprese Mac and Cheese
Amount Per Serving
Calories 591 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Cholesterol 107mg36%
Sodium 457mg20%
Potassium 383mg11%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 7g8%
Protein 18g36%
Vitamin A 1581IU32%
Vitamin C 5mg6%
Calcium 418mg42%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Tara

    This was absolutely delicious! I never thought to use mozzarella only in the sauce before. I love the combination of flavors.

  • Auri

    Just wanted to say that I made this tonight for dinner at the last minute and it was delicious! Everyone liked it. Thanks!

    • Jaclyn

      Jaclyn Bell

      Auri – I’m so glad you enjoyed this mac and cheese and were able to have a lat minute meal. Thanks for your comment!

  • Cassie

    Just made this for dinner. It turned out fantastic and I added a really nice balsamic vinegar to mine to help give a little extra depth to the mozzarella. For anyone who is concerned about the mozzarella melting well here is a tip:

    I bought a fresh ball of mozzarella and shredded it by hand into little pieces. I followed Jaclyn’s directions and when it came to adding the cheese, I added very small handfuls at a low heat. I stirred continuously until each handful was melted before adding the next handful. I also suggest “folding” your sauce. It helped me see if any bits were left un-melted. It takes a little longer but all my cheese melted very nicely.

    As always don’t forget to taste throughout your cooking process. I ended up seasoning twice because I ended up with more sauce than anticipated.

    Thanks for this great recipe. It’s great for a nice treat. Going to have to make this again.