Caprese Mac and Cheese

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 1/2 cup heavy cream
  • 8 ounces fresh mozzarella, shredded
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 1/4 cup fresh basil leaves, chiffonade
  • In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Melt butter in medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream, and cook, whisking constantly, until incorporated, 1-2 minutes. Stir in mozzarella, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Remove from heat; add cheese sauce to pasta and stir.
  • Serve immediately, topped with tomatoes and basil, if desired.
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