Caprese Mac and Cheese

Servings: 4 | Serving size: 2 ounces pasta with sauce and veggies

Cooking Time: 45 minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently after adding 1 Tbsp. of 2% milk per serving.

Ingredients

• 4 tsp. olive oil (divided)
• 16 ounces cherry or grape tomatoes
• 4 quarts water
• 8 ounces whole wheat or gluten free pasta
• 1 clove garlic (finely minced)
• 2 Tbsp. all-purpose white flour or garbanzo flour
• 1 cup 2% milk
• fresh ground black pepper to taste
• 2 ounces provolone cheese (grated)
• 1 ounce parmesan cheese (grated)
• 20 large leaves basil (chiffonade)
• 4 ounces fresh mozzarella (cut into 1/4 inch dice)
• 4 Tbsp. panko breadcrumbs or gluten-free panko

Place a medium skillet in the oven and preheat to 325°F.

When the oven is hot add 2 teaspoons of the olive oil and the tomatoes to the pan.

Return the pan to the oven and roast the tomatoes for 20 minutes. Shake the pan occasionally. Remove and set aside.

While the tomatoes are cooking, place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done – about 15 minutes. Do not overcook – the pasta should be cooked al dente. Drain and set aside.

Place the remaining 2 teaspoons of olive oil in the pot.

Return the pot to medium-high heat and add the garlic.

Simmer for about one minute and add the flour.

Whisk continuously for about 1 minute and then add the milk slowly.

As the sauce begins to thicken, add the provolone and parmesan and fold together until the cheeses melt and the mixture is smooth. smooth.

Add the pasta, tomatoes, and basil. Fold together gently.

Divide the macaroni and cheese between four ovenproof bowls.

Top with the fresh mozzarella and the breadcrumbs and place in the oven for 10 minutes until the mozzarella is slightly melted.

Serve.