Caprese Mac and Cheese

 Caprese is a simple salad made with fresh mozzarella, tomato, and basil, and this take on a classic macaroni and cheese recipe has all the goodness of this divine trifecta. A simple cheese sauce is elevated with a touch of Dijon and basil, which adds a welcome freshness to the richness of the cheese. Then sliced heirloom tomatoes top the cheesy shells before a handful of fresh mozzarella pearls adorn the surface. A quick go under the broiler melts the mozzarella and softens the tomatoes to perfection. Don’t be shy about showering this dish with fresh basil before serving; it’s a nod to caprese after all! 

Ingredients

• 12 oz orecchiette pasta

•  1/4 cup unsalted butter

• 1/4 cup all purpose flour

• 3 cups whole milk

• 8 oz shredded Italian cheese blend

• 1 tbsp chopped fresh basil, plus small leaves for topping

• 2 tsp Dijon mustard

• 2 tsp kosher salt

• 2 small heirloom tomatoes, cut into 1/4-in.-thick slices 

• 1/2 cup mozzarella pearls

Directions

1. Cook pasta according to package directions. Drain and set aside.

2. While pasta cooks, melt butter in a large saucepan over medium. Add flour; cook, whisking constantly, until mixture is light brown and smells toasty, about 2 minutes. Slowly whisk in milk; cook, stirring often, until thickened, about 8 minutes. Remove from heat. Let cool slightly, stirring occasionally, for 3 minutes. Add cheese blend; stir until melted. Stir in chopped basil, mustard, and salt until well combined. Fold in drained pasta.

3. Preheat broiler with oven rack in center position. Transfer pasta to a broiler-safe 2 1/2-quart baking dish. Arrange tomato slices and mozzarella over pasta.

4. Broil until tomatoes are softened, mozzarella is melted, and surface is beginning to brown in spots, 5 to 8 minutes. Top with basil leaves.

 

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