Skillet Caprese Macaroni and Cheese is a simple weeknight dinner that the entire family will enjoy. With a combination of two cheeses, juicy tomatoes, fresh basil, and a golden panko topping, it’s the ultimate creamy pasta dish.
Why You’ll Love This Caprese Mac and Cheese
Even though traditional mac and cheese fans might disagree, this version is a summer favorite for several reasons:
- No Roux Needed: There’s no need for the typical flour and butter mixture, making this dish easier and quicker to prepare.
- Nutrient Boost: The inclusion of tomatoes provides lycopene, a beneficial antioxidant.
- Added Protein: Ricotta cheese not only adds creaminess but also sneaks in extra protein, making this a more balanced meal.
For those who love caprese flavors, this pasta dish is perfect for satisfying summer cravings. It’s an excellent way to use up late-summer produce like tomatoes and basil, especially if your garden is overflowing. Pair it with a crisp green salad, and dinner is ready!
Ingredients
- Pasta: Any shape works, but rounded or tubular shapes like penne or cavatappi are best.
- Mozzarella: Known for its reliability, fresh mozzarella balls add creaminess.
- Ricotta: Whole milk ricotta forms the base of the sauce, eliminating the need for a roux. The sauce comes together beautifully with the addition of starchy pasta water.
- Garlic: Fresh garlic adds great flavor; use as much as you like.
- Tomatoes: Opt for small cherry tomatoes, like sugar bombs, for their juiciness and flavor.
- Basil: Adds a fresh, herbal note both in the dish and as a garnish.
- Panko: Panko breadcrumbs provide a crispy, golden topping.
- Butter or Oil: Used to mix with the panko for the topping.
For the full list of ingredients and quantities, see the recipe card below.
Directions
Step 1: Boil the Pasta
Cook the pasta until just shy of al dente. The noodles will finish cooking in the oven, preventing them from becoming mushy. Sauté the tomatoes until their skins blister and some begin to burst. Add garlic and red pepper flakes and cook for about a minute until fragrant.
Step 2: Make the Sauce
Stir in the ricotta, pasta, and some pasta cooking water, mixing until a creamy sauce forms.
Step 3: Add Mozzarella
Stir in the mozzarella until it melts into the sauce.
Step 4: Top and Bake
Sprinkle the panko mixture over the top and bake until golden.
Recipe Variations
To enhance your homemade mac and cheese, try these variations:
- Add Spinach: Incorporate 2 handfuls of fresh baby spinach before baking for added nutrients and fiber.
- Add Meat: Sautéed chicken sausage, thinly sliced prosciutto, or diced pancetta make delicious additions.
- Use Different Cheeses: Gruyère, white cheddar, Gouda, or cream cheese are excellent alternatives.
Serving Suggestions
- Cucumber Salad: Pair with a refreshing Cucumber Salad, Cucumber Avocado Salad, or Smashed Cucumber Salad.
- Brussels Sprouts: Try Sriracha Brussels Sprouts or a Brussels Salad with pear and pecans.
- Broccoli: A quick side of Sautéed Broccoli adds a nutritious element.
Storage Tips
- To Store: Keep leftover mac and cheese in an airtight container in the fridge for up to 4 days.
- To Reheat: Warm in a large oven-safe skillet at 350°F until hot, or microwave. Adding a splash of milk, water, or broth will prevent the pasta from drying out, though the breadcrumbs may not stay crispy in the microwave.
This easy mac and cheese is bound to become a family favorite. Serve it with a fresh salad for a complete and satisfying weeknight meal.
Equipment
- Large oven-safe skillet
- Stockpot
Ingredients
- 12 oz. dry pasta of choice (such as penne, cavatappi, or fusilli)
- 3 Tbsp. extra-virgin olive oil
- 12 oz. cherry tomatoes
- 4 minced garlic cloves
- A pinch of crushed red pepper flakes
- 3/4 tsp. kosher salt
- 1 cup whole-milk ricotta cheese
- 1 (8-oz.) ball of fresh mozzarella cheese, torn into small pieces
- 3/4 cup torn basil leaves, divided
- 1 Tbsp. salted butter, melted
- 1/2 cup plain panko breadcrumbs
Instructions
- Preheat oven to 400 degrees F.
- Cook pasta according to package instructions in salted water until very al dente (about 2 minutes less than the suggested cooking time). Reserve 1 cup pasta cooking water and drain remaining.
- Meanwhile, heat olive oil in a large oven-safe skillet over medium heat. Add tomatoes; cook 6 to 7 minutes, stirring occasionally, until skin is blistered and tomatoes begin to burst. Add garlic and red pepper flakes; cook 1 minute, until fragrant. Season with 1/2 tsp. salt.
- Add cooked pasta, ricotta cheese, and 1/2 cup of reserved pasta cooking water; stir until combined. Add mozzarella cheese and stir pasta continuously until mozzarella melts throughout (it’s OK if there are still some chunks – these create amazing cheese pulls!). Stir in extra pasta water as needed to create a creamy, emulsified sauce (I usually end up adding another 1/4 cup). Turn off the heat and stir in 1/2 cup torn basil leaves and another 1/4 tsp. salt.
- Place melted butter and panko in a small bowl; mix until combined. Sprinkle panko mixture over pasta and place pan in the oven. Bake for 15 to 20 minutes, until golden and melty. (Broil under HIGH for the final 2 minutes for a more golden-brown topping.)Garnish with remaining 1/4 cup torn basil leaves.
Notes
- To Store. Place leftover mac and cheese in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm the mac and cheese in a large oven-safe skillet or pan in the oven at 350 degrees F until hot. You can also reheat this dish in the microwave, but the breadcrumbs won’t re-crisp as nicely. Add a splash of milk, water, or broth prior to heating to keep the pasta from drying out.
NUTRITION INFORMATON: Serving: 2cups | Calories: 548kcal | Carbohydrates: 61g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Sodium: 710mg | Fiber: 1g | Sugar: 4g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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