Caprese Style Mac and Cheese

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Caprese Style Mac and Cheese

ready in 30 minutes, and perfect for busy back-to-school evenings

caprese style mac and cheese


Well, it’s here.

We’re back to school, and even though this is our first full week of school, the homework has begun.

A lot of it. I was kind of shocked actually when I checked their agendas.

I thought I’d have a week to maybe ease back into it, but NO, it’s here.


Because my kids don’t get home until close to 4:00 {yes I’m the mean mom that makes them walk all the way down the street} homework takes us pretty much right up until dinner time. I like to be available to help out with the work, especially because this is Stella’s first year of middle school, and that means dinners have to be quick and easy on weeknights or we’d be eating at 8pm.


caprese mac and cheese


This macaroni and cheese is both fast and easy, plus it’s delicious. The dinner tonight section in Cooking Light is my bible for school night meals, and it is where I got the idea for this dish.

We’re still crazy for caprese like this linguine, but for the kids mac and cheese is where it’s at. I did switch it up a bit to make it more of a one dish meal, plus after my visit to Tillamook, I had to throw in some sharp cheddar. We  I cannot get enough sharp cheddar, so I know it’s not a true caprese, but it does have all the usual suspects…tomatoes, basil, and fresh mozzarella.

It was the perfect meatless Monday dinner, and there’s leftovers for lunches;  that is a mom win for sure.


caprese mac and cheese


Caprese Style Mac and Cheese


  • 2 cups of cherry tomatoes {halved}
  • 1 Tbsp olive oil
  • 12 ounces small tube pasta {penne, large elbows, rotini}
  • 1/4 cup flour
  • 1 3/4 cup skim milk
  • 1/2 tsp salt
  • freshly ground pepper to taste
  • 4 ounces fresh mozzarella {broken into small pieces}
  • 1/3 cup of extra shard cheddar {shredded}
  • handful of fresh basil leaves {torn}


  • while your pasta is cooking, heat the oil in a dutch oven or large saucepan
  • add tomatoes to pan, and saute until they begin to break down a bit
  • stir in flour, milk salt, pepper {and if you like a little cayenne}
  • bring to a boil, and simmer until the sauce thickens a bit more {bout 1 - 2 minutes}
  • remove the sauce from the heat and stir in both cheeses
  • drain pasta
  • when the cheese has melted stir in the pasta, and top with the basil


adapted from Cooking light September 2014 recipe source | French Press


Congratulations on making it through summer break, now here’s hoping we can make it through the school year.




caprese style macaroni and cheese