Caprese Mac & Cheese

READY IN: 25minsYIELD: 1 Pot

INGREDIENTS

  • 16ouncesrigatoni pasta, cooked al dente
  • 12 cupbutter
  • 12 cupflour
  • 4cupswhole milk
  • 8ounces extra sharp white cheddar cheese
  • 5ounces shredded parmesan cheese
  • 8ounces fresh mozzarella cheese, pearls
  • 1pintgrape tomatoes, halved
  • 2 -3tablespoonsbalsamic glaze
  • 12 cup juilenned fresh basil
  • NUTRITION INFO

    Serving Size: 1 (315) g

    Servings Per Recipe:8

    Calories: 706.9

    Calories from Fat 351 g 50 %

    Total Fat 39 g 60 %

    Saturated Fat 23.1 g 115 %

    Cholesterol 158.5 mg 52 %

    Sodium 793.7 mg 33 %

    Total Carbohydrate55.7 g 18 %

    Dietary Fiber 2.6 g 10 %

    Sugars 8.8 g 35 %

    Protein 33.5 g 66 %

    DIRECTIONS

  • Heat a large pot over medium heat. Add butter and stir frequently until melted.
  • Add flour and stir to combine. Cook for about 1 minute, stirring constantly.
  • Slowly pour in milk, stirring until well combined. Cook for 4-5 minutes over medium heat, stirring frequently.
  • Add sharp cheddar and Parmesan to the milk mixture. Stir until melted. Season to taste with salt and pepper.
  • Add cooked rigatoni to the cheese sauce and stir to combine.
  • Top rigatoni with fresh mozzarella and halved tomatoes.
  • Broil for 1-2 minutes or until the mozzarella is melted and turning dark golden brown.
  • Drizzle with balsamic glaze and garnish with fresh basil.
  • ****My tip- turn off heat when adding & melting the cheese.  The milk should be plenty hot to melt it.
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