I’ve been in a Caprese mood lately, for some strange reason that combination of flavors has just been on my mind. I must connect it to the change of the season, things getting warmer and more fresh ingredients being available. Either way, I decided to give a twist to the typical Caprese the other night and developed a Caprese Mac and Cheese. Because of the consistency of Mozzarella cheese, this Mac and Cheese is a bit stringy, however that is what I was personally going for. Hope you enjoy!
Gluten Free Caprese Mac and Cheese
Gluten Free Caprese Mac and Cheese
Author: Celtic Celiac
Cuisine: Gluten Free
Ingredients
- For Cheese Sauce:
- 2 tsp chopped Fresh Basil
- 3 Cups grated Mozzarella
- 2 Cups Whole Milk (Heated)
- 4 Tbs Butter
- ¼ Cup Gluten Free All Purpose Flour
- ¼ tsp ground pepper
- 1/ tsp salt
- 1 Bay Leaf
- For Pasta:
- 16 Oz Gluten Free Pasta (I used Farmo Brand)
- 1½ Tbs chopped Fresh Basil
- 4 Medium Tomatoes, seeded and diced
- ½ Cup Grated Mozzarella
- 1½ Tbs Gluten Free Italian Bread Crumbs
- 1½ Tbs Balsamic Sauce
Instructions
- Preheat over to 400 degrees, and bring a medium pot of water to a boil.
- Add the pasta to the pot and cook until al dente.
- Meanwhile in a medium sauce pan melt the butter in preparation to make the cheese sauce.
- Once butter is melted, whisk in the flour and cook for approximately 2 minutes, continue whisking.
- Add the warm milk. Next, add the basil, bay leaf, salt, and pepper. Cook, whisking occasionally, until thick (about 6-8 minutes).
- Remove the bay leaf and add the cheese as you continue to whisk. Whisk until a creamy even texture is reached. * Optional: For a less thick sauce stir in a bit of the cooking water from the pasta.
- Drain the pasta and stir into the cheese sauce until pasta is evenly coated.
- Add tomatoes and remaining basil.
- Spoon mixture into nonstick or greased baking dish; top mixture with the remaining Mozzarella and Italian bread crumbs.
- Drizzle the Balsamic sauce on top; and bake for 15 minutes.