Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 8 ounces fresh mozzarella cheese, sliced
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the elbow macaroni in a large pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly.
4. Gradually whisk in the milk, stirring constantly, until the mixture is smooth and thickened.
5. Add the shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the pasta is coated.
7. Pour half of the macaroni and cheese into a 9x13 inch baking dish. Top with half of the cherry tomatoes, basil, and fresh mozzarella cheese.
8. Repeat with the remaining macaroni and cheese, cherry tomatoes, basil, and fresh mozzarella cheese.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
11. Let the Caprese Mac and Cheese cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 480
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 72mg
- Sodium: 560mg
- Carbohydrates: 43g
- Fiber: 2g
- Sugar: 6g
- Protein: 24g
Substitutions for ingredients:
- You can use any type of pasta you like instead of elbow macaroni.
- You can use any type of milk you like instead of whole milk.
- You can use any type of cheese you like instead of mozzarella and Parmesan.
- You can use dried basil instead of fresh basil.
Variations:
- Add cooked chicken or Italian sausage to the mac and cheese for a heartier meal.
- Use sun-dried tomatoes instead of cherry tomatoes for a different flavor.
- Add a pinch of red pepper flakes for a little heat.
Tips and tricks:
- Be sure to cook the macaroni until it is al dente so it doesn't get too mushy in the oven.
- Use fresh mozzarella cheese for the best flavor and texture.
- Let the Caprese Mac and Cheese cool for a few minutes before serving so it sets up and is easier to serve.
Storage instructions:
- Store any leftover Caprese Mac and Cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Caprese Mac and Cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve the Caprese Mac and Cheese in individual ramekins for a cute presentation.
Garnishes:
- Garnish the Caprese Mac and Cheese with extra fresh basil leaves.
Pairings:
- Serve the Caprese Mac and Cheese with a simple green salad.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the macaroni and cheese is too dry, add a little more milk or cheese sauce.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Caprese salad is a traditional Italian salad made with fresh mozzarella cheese, tomatoes, and basil. This recipe takes those classic flavors and combines them with mac and cheese for a delicious twist.
Flavor profiles:
- Creamy, cheesy, tangy, and fresh.
Serving suggestions:
- Serve the Caprese Mac and Cheese as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian