Caprese Mac & Cheese
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Servings
2 -4
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Course
Main Course
Caprese Mac & Cheese
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the roasted tomatoes:
- 2 Roma tomato sliced
- 1 tablespoon olive oil
- salt generous pinch each
- black pepper generous pinch each
For the mac & cheese
- 8 ounces whole grain macaroni I used gluten-free, use whatever works for you, uncooked
- 1 tablespoon olive oil
- 2 garlic minced, large cloves
- 8 ounces cream cheese at room temperature, reduced fat
- ¼ cup almond milk or whatever milk you'd like, unsweetened
- ¼ cup white wine or more almond milk, dry
- 1 cup mozzarella cheese freshly grated
- salt
- black pepper
- tomato chopped, roasted
- 2-3 basil finely chopped, leaves
For the balsamic glaze:
- ½ cup balsamic vinegar good quality
Instructions
- Preheat oven to 400. Spray a baking sheet with nonstick spray and place tomato slices down in a single layer. Drizzle with olive oil and season with salt and pepper. Roast until edges lightly brown, about 15 minutes. Chop and set aside.
- Get the balsamic glaze started by pouring balsamic vinegar in a small pot. Bring to a boil, then reduce to simmer until reduced and thickened stirring occasionally, about 30-40 minutes (depending on how thick and syrupy you prefer).
- Meanwhile, begin cooking macaroni according to package instructions. Heat olive oil in a large sauce pan over medium low heat. Add garlic and toss until fragrant. Add cream cheese, milk and wine and whisk until combined, Stir in mozzarella and chopped tomatoes. Season with salt and pepper. Stir in macaroni, then add fresh basil. Stir and serve drizzled with balsamic glaze. Leftovers can be stored in an airtight container in the refrigerator for 5-7 days.
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