Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta, gluten-free garbanzo flour, and gluten-free panko breadcrumbs in this dish. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block.


"A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love." - Basil the Great

The refrigerator light goes on...

There are Mac and Cheese recipes that are creamy and there are those that are baked.

This hybrid version is fantastic with the flavors of a summer Caprese Salad and the toasted breadcrumbs on top evoke the crusty bread that comes with that delicious salad (all in a complete meal).

The great thing about this recipe is that you can make everything in advance, add the breadcrumbs and mozzarella at the last minute and then bake in the oven for about 10 minutes until it is hot. So this is perfect for a game night gathering but the recipe also makes great leftovers (so make a double or triple batch).


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.

Caprese Mac and Cheese


  • 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.


Nutrition Facts

Serving size: 2 ounces pasta with veggies

Servings: 4

Amount Per Serving

Calories 481 Calories from Fat 171
% Daily Value
Total Fat 19g 24%
    Saturated Fat 9g 43%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 42mg 14%
Sodium 410mg 18%
Total Carbohydrates 55g 20%
    Dietary Fiber 7g 23%
    Sugars 8g
Protein 24g
Vitamin K 23mcg