If you like a caprese salad, you will love this caprese-inspired mac ‘n cheese. It’s Italian decadence that’s bound to impress any dinner guest, Chef! Al dente pasta is generously covered in a thick, creamy, homemade cheese bechamel sauce, dotted with plump tomatoes & sun-dried tomatoes. Served with dollops of basil pesto.
Caprese-style Mac ‘n Cheese
Caprese-style Mac ‘n Cheese
with mozzarella & sun-dried tomatoes
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cake Flour
- Cream Cheese
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- Lumachette Pasta
- Mozzarella Cheese
- Pesto Princess Basil Pesto
- Sun-Dried Tomatoes
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Seasoning (salt & pepper)
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BEST BECHAMEL BY FAR
Place a small pot over medium heat with 40g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Stir through the cream cheese and the cheese until melted. Remove from the heat and season.
BAKE UNTIL BLISTERED
In an oven-proof dish, mix together the pasta, the cheese sauce, and the garlic. Top with the sun-dried tomato and the Tomato/es. Lightly drizzle with oil and bake in the hot oven until blistered, 15-20 minutes.
CAPRESE MAC ‘N CHEESE!
Dish up a heaping helping of the caprese mac ‘n cheese. Dollop over the basil pesto.
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BEST BECHAMEL BY FAR
Place a small pot over medium heat with 40g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Stir through the cream cheese and the cheese until melted. Remove from the heat and season.
BAKE UNTIL BLISTERED
In an oven-proof dish, mix together the pasta, the cheese sauce, and the garlic. Top with the sun-dried tomato and the Tomato/es. Lightly drizzle with oil and bake in the hot oven until blistered, 15-20 minutes.
CAPRESE MAC ‘N CHEESE!
Dish up a heaping helping of the caprese mac ‘n cheese. Dollop over the basil pesto.
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BEST BECHAMEL BY FAR
Place a small pot over medium heat with 120g [160g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Stir through the cream cheese and the cheese until melted. Remove from the heat and season.
BAKE UNTIL BLISTERED
In an oven-proof dish, mix together the pasta, the cheese sauce, and the garlic. Top with the sun-dried tomato and the Tomatoes. Lightly drizzle with oil and bake in the hot oven until blistered, 15-20 minutes.
CAPRESE MAC ‘N CHEESE!
Dish up a heaping helping of the caprese mac ‘n cheese. Dollop over the basil pesto.
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BEST BECHAMEL BY FAR
Place a small pot over medium heat with 120g [160g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Stir through the cream cheese and the cheese until melted. Remove from the heat and season.
BAKE UNTIL BLISTERED
In an oven-proof dish, mix together the pasta, the cheese sauce, and the garlic. Top with the sun-dried tomato and the Tomatoes. Lightly drizzle with oil and bake in the hot oven until blistered, 15-20 minutes.
CAPRESE MAC ‘N CHEESE!
Dish up a heaping helping of the caprese mac ‘n cheese. Dollop over the basil pesto.
Frequently Asked Questions
What is the preparation time for Caprese-style Mac ‘n Cheese?
The preparation time for Caprese-style Mac ‘n Cheese with mozzarella & sun-dried tomatoes is between 20 and 40 minutes.
What is the total time required to make Caprese-style Mac ‘n Cheese with mozzarella & sun-dried tomatoes?
The total time required to make Caprese-style Mac ‘n Cheese with mozzarella & sun-dried tomatoes is between 40 and 60 minutes.
How many servings does Caprese-style Mac ‘n Cheese provide?
4 servings
What are the main ingredients in Caprese-style Mac ‘n Cheese?
Cake Flour, Cream Cheese, Garlic Clove, Garlic Cloves, Low Fat UHT Milk, Lumachette Pasta, Mozzarella Cheese, Pesto Princess Basil Pesto, Sun-Dried Tomatoes, Tomato/es, Tomatoes
What is the nutritional information of Caprese-style Mac ‘n Cheese?
Calories: 715, Carbs: 104 grams, Fat: grams, Protein: 35.1 grams, Sugar: 18.9 grams, Salt: 707 grams
How do I prepare Caprese-style Mac ‘n Cheese?
AL DENTE PASTA: Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil. CAPRESE MAC ‘N CHEESE!: Dish up a heaping helping of the caprese mac ‘n cheese. Dollop over the basil pesto. BAKE UNTIL BLISTERED: In an oven-proof dish, mix together the pasta, the cheese sauce, and the garlic. Top with the sun-dried tomato and the tomato/es. Lightly drizzle with oil and bake in the hot oven until blistered, 15-20 minutes. BEST BECHAMEL BY FAR: Place a small pot over medium heat with 40g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Stir through the cream cheese and the cheese until melted. Remove from the heat and season.
What should be prepared from my kitchen to make Caprese-style Mac ‘n Cheese?
Cake Flour, Cream Cheese, Garlic Clove, Garlic Cloves, Low Fat UHT Milk, Lumachette Pasta, Mozzarella Cheese, Pesto Princess Basil Pesto, Sun-Dried Tomatoes, Tomato/es, Tomatoes
How many calories does Caprese-style Mac ‘n Cheese have?
715 calories
How much fat content does Caprese-style Mac ‘n Cheese have?
grams
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