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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
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...

Sometimes I like my Mac and Cheese creamy and sometimes baked. This baked version is great with the flavors of a summer Caprese Salad. The great thing about this recipe is that you can make everything in advance, add the breadcrumbs at the last minute, then bake in the oven for about 10 minutes until it is hot.

 
 

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.

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

Caprese Mac and Cheese recipe from Dr. Gourmet

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.

Saute for about one minute and add the flour. Whisk continuously for about 1 minute, then add the milk slowly.

As the sauce begins to thicken, add the provolone and parmesan and fold together until 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.

Nutrition Facts

Serving size = 2 ounces pasta with veggies

Servings = 4

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Amount Per Serving

Calories 479 Calories from Fat 171
% Daily Value
Total Fat 19g
    Saturated Fat 9g 40%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 116mg 39%
Sodium 458mg 20%
Total Carbohydrates 55g 42%
    Dietary Fiber 6g 24%
    Sugars 8g
Protein 26g
Vitamin A 28% Vitamin C 23%
Calcium 53% Iron 15%
Vitamin K 39mcg Potassium 509mg
Magnesium 86mg