Caprese Mac N Cheese Recipe By Tasty
CAPRESE SALAD
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.
Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.
CAPRESE MACARONI AND CHEESE
An easy-to-prepare caprese mac and cheese recipe is made entirely in the oven and topped with tomatoes, basil pesto and crispy crumbs.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Spray 13x9-inch or shallow 3-quart baking dish with cooking spray. Stir together drained tomatoes and pesto in small bowl; set aside. Combine uncooked macaroni, fontina cheese and 1 cup mozzarella cheese in large bowl. Place in dish in an even layer.
- Microwave 4 tablespoons butter in large microwave-safe bowl on HIGH 30 seconds or until melted. Whisk in milk, flour, salt and pepper until blended. Pour over macaroni mixture. Spoon tomato mixture evenly over macaroni. Cover dish with aluminum foil; bake 40 minutes.
- Meanwhile, microwave remaining 2 tablespoons butter in small microwave-safe bowl on HIGH 20 seconds or until melted. Stir in bread crumbs. Top macaroni with remaining 1 cup mozzarella cheese and bread crumb mixture. Bake uncovered 10 to 15 minutes more or until golden brown on top. Let stand 5 minutes before serving.
Nutrition Facts : Calories 471.6 calories, Carbohydrate 50.2 g, Cholesterol 58.4 mg, Fat 22 g, Fiber 2.1 g, Protein 20.7 g, SaturatedFat 11.9 g, Sodium 799.6 mg, Sugar 7.4 g
CAPRESE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, unsalted butter, all-purpose flour, whole milk, paprika, ground black pepper, kosher salt, baby spinach, shredded mozzarella cheese, fresh mozzarella cheese, small tomatoes, fresh basil
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- 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.
- 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.
- While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
- Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.
- Add the cooked pasta and stir to coat in the sauce.
- Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
- Bake until browned and bubbling, about 25 minutes.
- Top with basil before serving.
- Enjoy!
Nutrition Facts : Calories 1055 calories, Carbohydrate 112 grams, Fat 43 grams, Fiber 6 grams, Protein 53 grams, Sugar 16 grams
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- Heat a small saucepan over medium heat. Add remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired.
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- Preheat oven to 425°F. Toss tomato slices with 1 tablespoon of the oil, and place tomatoes in a single layer on a wire rack set in rimmed baking sheet lined with aluminum foil. Sprinkle evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bake in preheated oven 10 minutes, and set aside. Reduce oven temperature to 375°F.
- Cook pasta according to package directions, reserving 3/4 cup cooking water before draining; keep warm.
- Melt butter in a saucepan over medium. Whisk in flour, and cook, whisking constantly, 2 minutes. Graduallly whisk in milk, and bring mixture to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes; sprinkle with nutmeg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in provolone cheese until smooth, and stir in vinegar. Pour cheese sauce over pasta, and stir to combine. Thin mixture as needed with reserved cooking water.
- Pour half of pasta mixture into a lightly greased 3-quart baking dish. Top with half of the tomatoes, half of the sliced mozzarella, and chopped basil. Add remaining pasta mixture, and top evenly with remaining tomatoes and mozzarella.
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