Caprese Macaroni and Cheese

An easy to prepare caprese mac and cheese recipe is made entirely in the oven and topped with tomatoes, basil pesto and crispy crumbs.

Yield: 10 servings | Prep: 20 min

Ingredients

• Pam® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil)
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained (or try Hunt's® Organic)
• 1/3 cup refrigerated basil pesto
• 1 (16 ounce) package dry elbow macaroni, uncooked
• 4 ounces (1 cup) fontina cheese, shredded
• 2 cups shredded part-skim mozzarella cheese, divided
• 6 tablespoons butter, divided
• 4 cups whole milk
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup panko bread crumbs

Instructions

1. Heat oven to 400 degrees F. Spray a 13 x 9 inch or shallow 3 quart baking dish with cooking spray.
2. Stir together drained tomatoes and pesto in small bowl; set aside.
3. Combine uncooked macaroni, fontina cheese and 1 cup mozzarella cheese in large bowl. Place in dish in an even layer.
4. Microwave 4 tablespoons butter in large microwave-safe bowl on HIGH for 30 seconds or until melted.
5. Whisk in milk, flour, salt and pepper until blended. Pour over macaroni mixture. Spoon tomato mixture evenly over macaroni.
6. Cover dish with aluminum foil; bake for 40 minutes.
7. Meanwhile, microwave remaining 2 tablespoons butter in small microwave-safe bowl on HIGH 20 seconds or until melted. Stir in bread crumbs. Top macaroni with remaining 1 cup mozzarella cheese and bread crumb mixture.
8. Bake uncovered 10 to 15 minutes more or until golden brown on top.
9. Let stand for 5 minutes before serving.

Nutrition

Per serving: 463 calories, 48g Carbs

% Daily Value Calcium 409mg 41% Carbohydrate 48g 16% Cholesterol 52mg 17% Total Fat 22g 35% Iron 2mg 11% Calories 463 kcal 23% Sodium 656mg 27% Protein 19g 38% Saturated Fat 11g 56% Sugars 8g 1% Dietary Fiber 2g 8% Vitamin C 4mg 7% Vitamin A 729 iu 15%

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.