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Caprese Macaroni and Cheese Recipe
This delicious Caprese Macaroni and Cheese Recipe is so easy to make! It's an easy meal for the family or even entertaining. You put everything into your casserole dish and let it cook altogether right in the oven!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
10
Calories:
286
kcal
Author:
Courtney
Ingredients
1
can
(14.5 oz each) Hunt's® Diced Tomatoes, drained (or try Hunt's® Organic)
1/3
cup
refrigerated basil pesto
1
pkg
(16 oz each) dry elbow macaroni, uncooked
4
ounces
fontina cheese
, shredded (4 oz = 1 cup)
2
cups
shredded part-skim mozzarella cheese
, divided
6
tablespoons
butter
, divided
4
cups
whole milk
3
tablespoons
all-purpose flour
1
teaspoon
salt
1/4
teaspoon
ground black pepper
1
cup
panko bread crumbs
Instructions
Preheat oven to 400°F.
Spray 13x9-inch or shallow 3-quart baking dish with cooking spray.
Stir together drained tomatoes and pesto in small bowl; set aside.
Combine uncooked macaroni, fontina cheese and 1 cup mozzarella cheese in large bowl.
Place in dish in an even layer.
Microwave 4 tablespoons butter in large microwave-safe bowl on HIGH 30 seconds or until melted.
Whisk in milk, flour, salt and pepper until blended. Pour over macaroni mixture. Spoon tomato mixture evenly over macaroni.
Cover dish with aluminum foil; bake 40 minutes.
Meanwhile, microwave remaining 2 tablespoons butter in small microwave-safe bowl on HIGH 20 seconds or until melted. Stir in bread crumbs.
Top macaroni with remaining 1 cup mozzarella cheese and bread crumb mixture.
Bake uncovered 10 to 15 minutes more or until golden brown on top.
Let stand 5 minutes before serving.
Nutrition
Calories:
286
kcal
|
Carbohydrates:
12
g
|
Protein:
12
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Cholesterol:
55
mg
|
Sodium:
685
mg
|
Potassium:
166
mg
|
Sugar:
6
g
|
Vitamin A:
745
IU
|
Calcium:
374
mg
|
Iron:
0.5
mg