Caprese Mac and Cheese
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
4 servings
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- ½ cup heavy cream
- 8 ounces fresh mozzarella, shredded
- Kosher salt and freshly ground pepper, to taste
- 2 Roma tomatoes, diced
- ¼ cup fresh basil leaves, chiffonade
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Preparation
Step 1
In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Step 2
Melt butter in medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream, and cook, whisking constantly, until incorporated, 1-2 minutes. Stir in mozzarella, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Remove from heat; add cheese sauce to pasta and stir.
Step 3
Serve immediately, topped with tomatoes and basil, if desired.
Step 4
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Chef's notes
You can use different types of pasta if elbow macaroni is not available.
Adjust the amount of basil and tomatoes to taste.
