Caprese Mac and Cheese

April 26, 2013

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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

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

Ingredients

  • 8 oz dry elbow macaroni
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 1/4 cups milk
  • 1/2 cup cream
  • 8 oz fresh mozzarella , grated
  • Salt and freshly ground black pepper , to taste
  • 2 Roma tomatoes , diced
  • 3 Tbsp chopped fresh basil

Instructions

  • 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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38 Comments

  • Shannon

    This was soooo yummy! Just made it for lunch today, but I noticed the recipe made a TON of sauce, so after I had mixed the 8oz. of pasta with the sauce, I made another 8oz. and mixed it in too! I suggest doubling the pasta, that way there’s lots more to enjoy!! Sooo good with a balsamic drizzle :) Thanks for the recipe!

  • diana

    Like Gil said, my mozzarella sauce did get stringy, stretchy and didn’t really blend. I followed your directions and used fresh mozzarella and real cream…what happened?

    • Jaclyn

      Jaclyn Bell

      It could possibly be that we used different brands of mozzarella? I would recommend that you maybe even try removing the pan from heat and then adding cheese, you can also try grating it into finer pieces (freezing it for 15 minutes before grating can make it easier to grate). Be sure that the sauce has properly thickened first too or the cheese won’t really bond properly. Hopefully that helps!

  • Emily

    This is an easy and delish entree…the drizzle of balsamic made it amazing.

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked this mac Emily, thanks for leaving a comment!

  • Gil Almogi

    I think this looks delicious. Does the mozzarella really dissolve into the sauce? I’d imagine it’d get stringy and stretchy but not actually blend.

    • Jaclyn

      Jaclyn Bell

      It blended well in mine, I was skeptical myself when I went to make it the first time but it melted really well and was delicious.

      • Gil Almogi

        Thanks for addressing my concerns. I’ll definitely tell you if I make it!

  • Last Thing Thursdays

    […] I Wanted to Make. Caprese Mac and Cheese. […]

  • Laura

    I want to echo earlier comments and say, holy cow, I can’t believe I haven’t thought of this before. I just made this for a small dinner party last night, and it was incredible. Thanks for sharing!

    • Jaclyn

      Jaclyn Bell

      You’re very welcome Laura I’m so glad you enjoyed it! Thanks for your comment!

  • Ashley

    This may sound silly, but is “cream” half and half or whipping cream? Does it matter? Thanks :D

    • Jaclyn

      Jaclyn Bell

      Sorry I was referring to whipping cream, I just used regular whipping cream because I was out of heavy but either heavy or regular cream would work, I wouldn’t recommend using half and half. I hope you love it!

  • Belinda

    I love this take on mac and cheese. I have problems with dairy sometimes so normal mac and cheese is too heavy for me :(

    BUt with this version the buffalo cheese is perfect! Pure white and not greasy. Such wonderful photos too