One-Pot Caprese Macaroni and Cheese
One-Pot Caprese Macaroni and Cheese is a really simple weeknight meal. No draining required. Really delicious with bursts of fresh flavours from tomatoes and basil.
Recipe is from The Modern Cast Iron Cookbook by Tiffany La Forge
Lunch, Main Course, Pasta
cheese, one-pot meal, pasta
dry elbow pasta
(use vegetable or chicken broth for extra flavour)
freshly grated mozzarella cheese
grated Parmesan cheese
chopped fresh basil
(I used only 1 tablespoon)
seeded and diced ripe fresh tomatoes
freshly ground black pepper to taste
Preheat the medium dutch oven over medium heat.
Add the dry macaroni, milk, water, and salt.
Bring to a simmer, stirring frequently to prevent pasta from sticking.
Let the pasta simmer until la dente, about 8 to 10 minutes. The pasta will absorb most of the liquid but there will still be some in the pot. Do not drain. It will become the basis for the sauce.
While the pasta is cooking, prep the rest of the ingredients. Make sure to watch the pan closely as milk tends to bubble out of the pan if the heat is too high.
Once the pasta is cooked, remove the pan from the heat and add the butter, mozzarella, and parmesan. Mix well until the cheeses melt.
Add the chopped tomatoes and basil and mix.
Season with pepper and serve immediately.
This pasta is really best served right after it's cooked and not as leftovers. However, if you have leftovers, reheat on low heat with a bit of extra milk added to the pan.
One-Pot Caprese Macaroni and Cheese https://www.imagelicious.com/blog/caprese-macaroni-and-cheese