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Caprese Mac and Cheese

Caprese Mac and Cheese

Enjoy caprese mac and cheese, a summer indulgence to swoon over, starring hand torn fresh mozzarella, ripe tomatoes and ribbons of basil.

Course Main Course
Cuisine American, Italian
Keyword caprese pasta, mac and cheese recipes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 780 kcal


  • 8 ounces fusilli or other short tube pasta
  • 3 tablespoons unsalted butter plus more for baking dish
  • 3 tablespoons flour
  • 2 cups whole milk, room temperature
  • 1 teaspoon salt
  • 1 pinch freshly grated nutmeg
  • 2 cups shredded white cheddar
  • 1 cup shredded gruyere
  • 1 cup shredded fontina
  • 1/2 cup fresh mozzarella, torn
  • 1 cup tomatoes, chopped
  • 1/4 cup toasted panko breadcrumbs
  • 1/4 cup fresh basil, chopped


  1. Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil; add the pasta and cook until al dente. Drain the pasta.

  2. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly for about 2 minutes, then slowly whisk in the milk. Add the salt and nutmeg and simmer, whisking occasionally, until thick, about 8-10 minutes. 

  3. Stir in 1 1/2 cups cheddar, ¾ cup Gruyere and ¾ cup Fontina until melted. Add the pasta, half of fresh mozzarella and half of tomatoes and stir until incorporated with cheese sauce. Add the pasta mixture to a buttered 2-quart baking dish or 8 buttered ramekins and top with the remaining cheeses and tomatoes. 

  4. Sprinkle with panko and bake for about 20 minutes. After baking, top with ¼ cup chopped basil.

Recipe Notes

Store leftovers in an airtight container and reheat in the microwave.