Evan is a huge macaroni and cheese fan, so I love finding new recipes to change things up. This Caprese Macaroni and Cheese has a mozzarella sauce base and is topped with diced tomatoes and freshly chopped basil. Evan wouldn’t touch the basil, but he readily ate a bowl when the tomatoes were mixed in with the pasta.
This is definitely a heavier Macaroni and Cheese. The fresh mozzarella makes a thick sauce, so it was quite filling.
Slowly add the grated fresh mozzarella to the thickened sauce and stir until it is smooth and evenly melted to keep it from clumping.
I haven’t tried it, but imagine garlic and a little balsamic vinegar would be wonderful additions.
Caprese Macaroni and Cheese
Adapted from Cooking Classy
8 ounces dry pasta (macaroni or other medium shape)
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 1/4 cups milk
1/2 cup heavy cream
8 ounces fresh mozzarella
salt and freshly ground black pepper to taste
2 Roma tomatoes, diced
3 tablespoons freshly chopped basil
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, just tender. Drain.
Add the butter to a medium saucepan over medium heat. Once thoroughly melted, but not browned, whisk in the flour. Continue to whisk until golden, about 1 minute. While continuing to whisk, gradually pour in milk and cream.
Bring to a boil, continuing to stir, then reduce heat to low. Once the mixture thickens, slowly stir in the mozzarella until smooth. Season with salt and pepper. Add pasta and toss to combine.
Serve topped with tomatoes and basil.