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Skillet Caprese Macaroni and Cheese is an easy weeknight dinner the whole family will love. With two types of cheese, tomatoes, basil, and a golden panko topping, it’s creamy pasta perfection.
Table of Contents
Why You’ll Love this Caprese Mac and Cheese
While many mac and cheese purists may disagree, here is why this mac and cheese recipe reigns supreme in my summer playbook:
- There is no roux required. (Roux is the flour and butter mixture that forms the foundation of many creamy sauces.)
- It gets an extra nutrient boost from lycopene-rich tomatoes.
- Plus a sneaky protein boost from ricotta cheese, making it a more well-rounded meal.
If you’re a lover of ALL things caprese, this pasta is sure to satisfy your summer cravings.
It’s the perfect use of late summer produce, such as tomatoes and basil. If your garden has either in bountiful amounts, this recipe is basically begging to make an appearance on your dinner table.
Serve it with a crisp green side salad and consider dinner done!
The Ingredients
- Pasta: Use any pasta shape you like! I suggest something more rounded and tubular (such as penne or Cavatappi) over strands like spaghetti.
- Mozzarella: While cheddar cheese is most traditionally used in mac and cheese, mozzarella has superior meltability. The fresh balls of mozzarella also have super high moisture content which lends to top-notch creaminess.
- Ricotta: The other (also nontraditional) cheese in this recipe is whole milk ricotta. Since this is already a soft, creamy cheese, it forms the foundation of the sauce, negating the need for a roux. (The sauce especially comes together once the starchy pasta water is mixed in!)
- Garlic: Fresh is best here. Use as much or as little as you wish!
- Tomatoes: Look for the smaller cherry tomatoes on the vine, such as sugar bombs. These are juicier and much more flavorful.
- Basil: This caprese mac and cheese gets a double installment of basil both in the pasta and as a garnish.
- Panko: For a crispy, golden topping, you can’t beat a smattering of panko breadcrumbs.
- Butter or Oil: For mixing with the panko.
For a complete list of the recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Boil your pasta until just shy of al dente. The noodles will continue to cook in the oven, so this keeps them from becoming mushy.
Next, sauté tomatoes until their skin blisters and some begin to burst. Add the garlic and red pepper flakes and cook until aromatic, about 1 minute.
Step 2: Stir in the ricotta, pasta, and a portion of the pasta cooking water and mix until it emulsifies into a creamy sauce.
Recipe Tip
Pasta water is liquid gold for achieving restaurant-quality silky sauces. It’s always smart to reserve more than you need incase your sauce becomes thirsty for more. There’s no going back for more after you drain it!
Step 3: Add mozzarella, and stir continuously. The heat will gradually start melting the mozzarella into ribbons of cheesy bliss.
Step 4: Scatter panko mixture overtop, and bake until golden.
Recipe Variations
If you want to take your from-scratch mac to the next level, try adding one of the below to your mac and cheese:
- Add Spinach. To bulk up the nutrients and fiber, add 2 handfuls of fresh baby spinach to the mixture before baking.
- Add Meat. Sautéed chicken sausage is delicious in this caprese mac and cheese. You can also add thinly sliced prosciutto or diced pancetta to the mix.
- Use Different Cheese. Some great cheeses for mac and cheese are Gruyère, white cheddar, Gouda, or cream cheese.
Serving Suggestions
- Cucumber Salad. Try this refreshing Cucumber Salad Salad, Cucumber Avocado Salad, or Smashed Cucumber Salad.
- Brussels Sprouts. I love pairing pasta dishes with these Sriracha Brussels Sprouts or this delicious Brussels Salad with pear and pecans.
- Broccoli. For a simple, nutritious side, try this speedy Sautéed Broccoli.
Storage Tips
- To Store. Place leftover caprese 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.
This supremely simple mac and cheese is guaranteed to become a family favorite. Serve it with a fresh side salad and you have all of the components for a winning weeknight dinner.
More Summer Pasta Recipes
Brown Butter Corn and Pesto Gnocchi
30 Minute Creamy Tomato Gnocchi with Burrata
Weeknight Mediterranean Pasta
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Skillet Caprese Macaroni and Cheese
Equipment
- Large oven-safe skillet
- Stock pot
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 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 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 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
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I was initially a little hesitant about tomatoes and basil in my mac and cheese but it had caught my eye a few weeks ago and this week with some ricotta and tomatoes to use up, I gave it a try. So glad I gave it chance! The tomatoes, garlic and ricotta go so nicely. Delicious, thank you!
Very delicious!! It took me about one hour and 15 minutes to make. The breadcrumbs take it over the top, mmmm…
So happy you enjoyed this one, my friend! Thank you for taking the time to leave a review!
Is it ok to replace the cherry tomatoes with grape tomatoes?
Yes absolutely!
This was such a great dish. I loved the ricotta in this. I don’t think i used enough basil but I look forward to making this again and rectifying that mistake ! Great recipe, Jamie.