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Tasty

Caprese Mac ‘N’ Cheese

Caprese Mac ‘N’ Cheese

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Caprese Mac ‘N’ Cheese

Servings: 4-6INGREDIENTS1 pound uncooked elbow macaroni¼ cup (½ stick) unsalted butter¼ cup all-purpose flour3½ cups whole milk¼ teaspoon paprika1 teaspoon ground black pepper, plus more to taste1 teaspoon kosher salt, plus more to taste2 cups baby spinach2 cups shredded mozzarella, divided½ pound fresh mozzarella, sliced (optional)3 small tomatoes, sliced3 tablespoons chopped fresh basilPREPARATION1. Preheat the oven to 350°F (180°C). 2. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.3. In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.4. While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt. 5. Fold in the spinach and stir until wilted. Add 1½ cups of shredded mozzarella and stir until completely melted.6. Add the cooked pasta and stir to coat in the sauce. 7. Sprinkle the remaining ½ cup of shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top. 6. Bake until browned and bubbling, about 25 minutes. 7. Top with basil before serving.8. Enjoy!Note: Feel free to place tomatoes and basil over only half of the mac ‘n’ cheese if someone in your family is not a fan. *Vegan/Vegetarian Substitution: Substitute whole milk for almond milk and use your favorite vegan cheese in place of mozzarella.
Tasty

Servings: 4-6

INGREDIENTS

1 pound uncooked elbow macaroni

¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

3½ cups whole milk

¼ teaspoon paprika

1 teaspoon ground black pepper, plus more to taste

1 teaspoon kosher salt, plus more to taste

2 cups baby spinach

2 cups shredded mozzarella, divided

½ pound fresh mozzarella, sliced (optional)

3 small tomatoes, sliced

3 tablespoons chopped fresh basil

PREPARATION

1. Preheat the oven to 350°F (180°C).

2. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.

3. In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.

4. While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.

5. Fold in the spinach and stir until wilted. Add 1½ cups of shredded mozzarella and stir until completely melted.

6. Add the cooked pasta and stir to coat in the sauce.

7. Sprinkle the remaining ½ cup of shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.

6. Bake until browned and bubbling, about 25 minutes.

7. Top with basil before serving.

8. Enjoy!

Note: Feel free to place tomatoes and basil over only half of the mac ‘n’ cheese if someone in your family is not a fan.

*Vegan/Vegetarian Substitution: Substitute whole milk for almond milk and use your favorite vegan cheese in place of mozzarella.

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