Caprese Mac and Cheese

with zucchini, tomato and basil

  • 30 min
Family Friendly
Vegetarian
A cheesy cheddar macaroni topped with melted fresh mozzarella with tomatoes, zucchini and basil. A macaroni that is as popular with kids as adults.

Allergens: Dairy, Gluten, Wheat
Recipe 2491

Ingredients

100 g
Bocconcini
70 g
Cheddar
4 g
Basil
2
Roma Tomato(es)
1
Zucchini(s)
150 g
Macaroni
1 tbsp
Unbleached Flour
1 tbsp
Garlic Italian mix
240 ml
Milk
1 tbsp
Butter (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
725 kcal
Total fat
22 g
Saturated Fat
11 g
Sodium
387 mg
Total Carbohydrate
90 g
Fiber
7 g
Sugar
12 g
Proteins
48 g

Instructions

Recipe 2491, Step 1
1

Cook the macaroni

Preheat the oven to 375°F.

Bring a pot of salted water to a boil. Cook the macaroni for 6-8 minutes. Drain.

Recipe 2491, Step 2
2

Setup

Grate the zucchini. Slice one tomato into rounds and cut the other one into cubes. Thinly slice the bocconcini into rounds and slice the basil.

Recipe 2491, Step 3
3

Cook the vegetables

Heat a knob of butter in an oven proof pan over medium-high heat. Cook the zucchini and the diced tomato for 3 minutes. Add salt and pepper.

Recipe 2491, Step 4
4

Make the sauce

Add the spice mix and stir. Add the milk and mix until smooth. Add the cheddar and stir until melted. Add salt and pepper.

Recipe 2491, Step 5
5

Add the pasta

Add the macaroni and mix. Garnish with the slices of tomato and the bocconcini. Cook in the oven for 15-18 minutes.

Recipe 2491, Step 6
6

Plate your dish

Serve and garnish with the basil. Bon appétit!