Caprese Mac and Cheese

Yield: 4 servings

Prep: 5

Cook: 15

Total: 20

Velvety macaroni and cheese, caprese style, with fresh mozzarella, Roma tomatoes and basil leaves. It’s a winning combination!

4.5 stars (2 ratings)

Ingredients

8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ¼ cups milk
½ cup heavy cream
8 ounces fresh mozzarella, shredded
Kosher salt and freshly ground pepper, to taste
2 Roma tomatoes, diced
¼ cup fresh basil leaves, chiffonade

Instructions

In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Melt butter in medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream, and cook, whisking constantly, until incorporated, 1-2 minutes. Stir in mozzarella, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Remove from heat; add cheese sauce to pasta and stir.
Serve immediately, topped with tomatoes and basil, if desired.

This Caprese Mac and Cheese recipe is brought to you by DAMN DELICIOUS

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