Caprese Mac and Cheese

Step 1

Cook noodles according to package directions and set aside.

Step 2

Grate mozzarella and white cheddar cheese and set aside. Begin to melt 4 tbsp (1/4 cup) of butter and minced garlic in a saucepan on medium heat, careful not to let the garlic burn.

Step 3

When the butter is melted, and the salt, pepper, and flour. Whisk well until it begins to form a paste.

Step 4

Once the butter and flour are mixed and begin to form a paste, SLOWLY add the milk and cream. Stir constantly, and let the sauce thicken for AT LEAST five minutes. Don't skip this step!

Step 5

Once the roux mix has cooked for at least five minutes and is GENTLY boiling/bubbly, turn the heat off. Add the shredded mozzarella and white cheddar. Stir, and let the remaining heat in the pan melt the cheese. This will take a few minutes — be patient!

Step 6

While the cheese melts in the roux, this is a good time to dice the tomatoes and chiffonade the basil.

Step 7

Once the cheese is completely melted into the sauce, pour the sauce into the pot with the noodles, stir well.

Step 8

Serve the caprese mac and cheese in individual bowls and top each one with some of the diced tomatoes and the basil. Add more salt and pepper to taste. I personally like a lot of pepper in this recipe!

Step 9

Enjoy!