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Caprese Mac and Cheese

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

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  2. 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.
  3. Serve immediately, topped with tomatoes and basil, if desired.