Skillet Caprese Macaroni and Cheese

5 from 5 votes

Skillet Caprese Macaroni and Cheese

Skillet Caprese Mac and Cheese is an easy, kid-friendly meal perfect for weeknight dinner or weekend entertaining. With two types of cheese, tomatoes, basil, and a golden panko topping, it's pure pasta perfection.

Prep Time15

Cook Time25

Total Time40

Course: Entree, Vegetarian

Cuisine: American

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

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.

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