Description
This Caprese One Pot Mac and Cheese from The Modern Cast Iron Cookbook comes together in under 20 minutes, start to finish.
Ingredients
Scale
- 8 ounces dry elbow pasta
- 2 cups whole milk
- 1 cup water
- ½ teaspoon salt
- 1 cup freshly grated mozzarella
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- ¼ cup chopped fresh basil
- 1 cup seeded and diced ripe fresh tomato
- Freshly ground black pepper
Instructions
- Preheat a large skillet or a medium Dutch oven over medium heat. Add the pasta, milk, water, and salt. Bring the mixture to a simmer, stirring frequently to avoid the pasta from sticking.
- Let the pasta simmer until al dente, about 8-10 minutes. The pasta will absorb most (but not all) of the liquid and the sauce will be thick and creamy.
- Remove from the heat and stir in the freshly grated mozzarella, a little at a time, until incorporated. Stir in the Parmesan, butter, basil, and tomato. Season with freshly ground black pepper and serve immediately.
Notes
Use freshly grated mozzarella! Freshly grated cheese is a must for making macaroni and cheese. Pre-packaged shredded cheeses contain anti-clumping additions, like cellulose, which will not melt the cheese properly and cause a lumpy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 659
- Sugar: 9.9g
- Sodium: 830mg
- Fat: 23g
- Saturated Fat: 13.7g
- Carbohydrates: 86.9g
- Fiber: 1.8g
- Protein: 27.7g
- Cholesterol: 70mg