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Caprese Mac and Cheese

Caprese Mac and Cheese: Creamy Delight You’ll Love!

A delightful fusion of classic mac and cheese with vibrant caprese flavors, featuring cheesy goodness, fresh tomatoes, and basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli or Other Short Tube Pasta Substitute with gluten-free pasta if needed.
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Can be swapped with olive oil for a dairy-free version.
  • ¼ cup Flour Replace with gluten-free flour for dietary needs.
  • 3 cups Whole Milk Can use almond milk for a non-dairy option.
  • 1 teaspoon Salt Essential for flavor.
  • ¼ teaspoon Nutmeg Freshly grated nutmeg recommended.
  • 1.5 cups Shredded White Cheddar Extra mild cheese can be substituted.
  • ¾ cup Shredded Gruyere Other melty cheeses can be used if Gruyere is unavailable.
  • ¾ cup Shredded Fontina Mozzarella is a good substitute for a milder taste.
  • 8 ounces Fresh Mozzarella Burrata can be used for a creamier experience.
For the Fresh Ingredients
  • 2 cups Chopped Tomatoes Remove seeds to avoid sogginess.
  • ½ cup Fresh Basil Substitute with parsley or other fresh herbs if out of season.
For the Topping
  • 1 cup Toasted Panko Breadcrumbs Regular breadcrumbs can be used if Panko is unavailable.

Equipment

  • Large Pot
  • Colander
  • large saucepan
  • whisk
  • baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a rolling boil. Cook the fusilli or short tube pasta until al dente, about 8-10 minutes. Drain the pasta and set aside.
  3. In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in ¼ cup of flour and stir continuously for about 2 minutes until bubbling.
  4. Gradually whisk in 3 cups of whole milk, add 1 teaspoon of salt and ¼ teaspoon of nutmeg. Simmer over medium heat for 8-10 minutes until it thickens.
  5. Lower the heat and mix in 1.5 cups of shredded white cheddar, ¾ cup of shredded Gruyere, and ¾ cup of shredded Fontina until melted and smooth.
  6. Combine cooked pasta with the cheese sauce, stirring until each piece is coated. Fold in half of the fresh mozzarella and half of the chopped tomatoes.
  7. Transfer the mixture to a buttered baking dish and top with remaining fresh mozzarella and chopped tomatoes.
  8. Sprinkle toasted panko breadcrumbs evenly over the top.
  9. Bake for approximately 20 minutes until the top is golden brown and bubbly.
  10. Let it rest for a few minutes before serving. Garnish with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 50gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 30mgIron: 10mg

Notes

To enhance flavor, use freshly grated nutmeg and ensure to watch breadcrumbs closely while baking.

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