One-Pot Caprese Mac and Cheese
Creamy mac and cheese meets the epitome of summer flavors in this fun comfort food fusion recipe. This dish is perfect for summer cookouts and gatherings!
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Rocky River
One-Pot Caprese Mac and Cheese
Prep Time5 Minutes
Servings6
Cook Time45 Minutes
Ingredients
16 oz. Heinen’s artisan organic pasta
3 cups Heinen’s whole milk
2 cups water
2 Tbsp. Heinen's unsalted butter
1 tsp. Heinen’s garlic granules
1 tsp. kosher salt
1 cup Heinen’s shredded whole milk mozzarella cheese
1 Heinen’s triple creme brie wheel, rind removed and cubed
¼ cup Heinen’s pesto genovese
2 Midwest grown heirloom tomatoes, sliced thin
Black pepper
â…” cup fresh mozzarella pearls
Fresh basil leaves
Directions
- Preheat the oven to 375°F.
- Combine the pasta, milk, water, butter, garlic and salt in a large, oven-save enameled pot. Bring to a boil, then reduce to a simmer over medium-low heat and continue to cook uncovered for about 15 minutes, or until the pasta is tender. Be sure to stir the pasta every couple of minutes to keep it from sticking to the pan.
- Stir in the mozzarella and brie until completely melted, then fold in the pesto and season the pasta to taste with salt, if needed.
- Transfer mac and cheese to a greased baking dish (optional). If you cooked the pasta in an oven-safe pot, you do not need to transfer the pasta.
- Top the pasta with the sliced tomatoes. Season the tops of the tomatoes with salt and pepper. Sprinkle the mozzarella pearls over the tomatoes. Bake in the preheated oven for 20 minutes.
- Remove the pot or baking dish from the oven and top with fresh basil leaves. Serve immediately.
5 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Directions
- Preheat the oven to 375°F.
- Combine the pasta, milk, water, butter, garlic and salt in a large, oven-save enameled pot. Bring to a boil, then reduce to a simmer over medium-low heat and continue to cook uncovered for about 15 minutes, or until the pasta is tender. Be sure to stir the pasta every couple of minutes to keep it from sticking to the pan.
- Stir in the mozzarella and brie until completely melted, then fold in the pesto and season the pasta to taste with salt, if needed.
- Transfer mac and cheese to a greased baking dish (optional). If you cooked the pasta in an oven-safe pot, you do not need to transfer the pasta.
- Top the pasta with the sliced tomatoes. Season the tops of the tomatoes with salt and pepper. Sprinkle the mozzarella pearls over the tomatoes. Bake in the preheated oven for 20 minutes.
- Remove the pot or baking dish from the oven and top with fresh basil leaves. Serve immediately.
