eCook Meal
Caprese-style Mac ‘n Cheese
with mozzarella & sun-dried tomatoes
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.
Serving guide
Choose your portion size.
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.
Lumachette Pasta - 300g
Cake Flour - 60ml
Low Fat UHT Milk - 450ml
Cream Cheese - 90ml
Mozzarella Cheese - 120g
Garlic Cloves - 2
Sun-dried Tomatoes - 90g
Tomatoes - 3
Pesto Princess Basil Pesto - 150ml
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.
Lumachette Pasta - 400g
Cake Flour - 80ml
Low Fat UHT Milk - 600ml
Cream Cheese - 125ml
Mozzarella Cheese - 160g
Garlic Cloves - 2
Sun-dried Tomatoes - 120g
Tomatoes - 4
Pesto Princess Basil Pesto - 200ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.90
for 4 servings · R24.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cream Cheese needs 125 mlMULTIGRAIN WAVES™ Chilli Cream Cheese Nibbles 30 g R17.99 · whole pack (size can't be divided)R17.99
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Mozzarella Cheese needs 160 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 27% of packR33.33
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
-
Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Lumachette Pasta
- Low Fat UHT Milk
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Low Fat UHT Milk, Lumachette Pasta, Mozzarella Cheese, Pesto Princess Basil Pesto, Tomato, Tomato/es
What is the nutritional information of Caprese-style Mac ‘n Cheese?
Calories: 962, Carbs: 104.1 grams, Fat: grams, Protein: 35.1 grams, Sugar: 21.9 grams, Salt: 707 grams
How do I prepare Caprese-style Mac ‘n Cheese?
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. 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.
What should be prepared from my kitchen to make Caprese-style Mac ‘n Cheese?
Cake Flour, Cream Cheese, Garlic, Low Fat UHT Milk, Lumachette Pasta, Mozzarella Cheese, Pesto Princess Basil Pesto, Tomato, Tomato/es
How many calories does Caprese-style Mac ‘n Cheese have?
962 calories
How much fat content does Caprese-style Mac ‘n Cheese have?
grams