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Skillet Caprese Macaroni and Cheese Recipe

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4.1 from 38 reviews

  • Author: Patricia
  • Total Time: 40 minutes
  • Yield: 5 servings
  • Diet: Vegetarian

Description

Skillet Caprese Macaroni and Cheese is a delightful and easy-to-make pasta dish featuring a creamy blend of ricotta and mozzarella cheeses, blistered cherry tomatoes, fragrant basil, and a crispy golden panko breadcrumb topping. Perfect for a comforting weeknight dinner or entertaining guests, this recipe combines classic Caprese flavors with the creamy comfort of mac and cheese.

Ingredients

Pasta and Cheese

  • 12 oz. dry pasta of choice (such as penne, cavatappi, or fusilli)
  • 1 cup whole-milk ricotta cheese
  • 1 (8-oz.) ball fresh mozzarella cheese, torn into small pieces
  • 3/4 cup torn basil leaves, divided

Vegetables and Seasonings

  • 12 oz. cherry tomatoes
  • 4 minced garlic cloves
  • 1/2 tsp. kosher salt (plus extra 1/4 tsp.)
  • A pinch of crushed red pepper flakes

Other Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. salted butter, melted
  • 1/2 cup plain panko breadcrumbs

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the mac and cheese with a crispy topping.
  2. Cook Pasta: Boil the pasta in salted water according to package instructions but cook it very al dente, about 2 minutes less than usual. Reserve 1 cup of the pasta cooking water, then drain the rest.
  3. Sauté Tomatoes: In a large oven-safe skillet over medium heat, heat the olive oil. Add the cherry tomatoes and cook for 6 to 7 minutes, stirring occasionally, until the tomato skins blister and begin to burst.
  4. Add Garlic and Seasoning: Stir in minced garlic and a pinch of crushed red pepper flakes. Cook for 1 minute until fragrant, then season with 1/2 teaspoon kosher salt.
  5. Combine Pasta and Cheese: Add the cooked pasta, ricotta cheese, and 1/2 cup of the reserved pasta water to the skillet. Stir to combine. Add the torn mozzarella pieces and continuously stir the pasta until the mozzarella starts melting through, creating gooey, cheesy pulls. Add more reserved pasta water as needed (about another 1/4 cup) to achieve a creamy and emulsified sauce.
  6. Finish with Basil and Salt: Turn off the heat. Stir in 1/2 cup torn basil leaves and an extra 1/4 teaspoon of kosher salt to enhance the flavor.
  7. Prepare Panko Topping: In a small bowl, mix the melted butter with panko breadcrumbs until well combined.
  8. Bake: Sprinkle the panko mixture evenly over the pasta in the skillet. Place the skillet in the preheated oven and bake for 15 to 20 minutes until the topping is golden and melty. For an extra crispy, golden-brown crust, broil under HIGH for the last 2 minutes.
  9. Garnish and Serve: Remove from the oven and garnish with the remaining 1/4 cup torn basil leaves to add fresh brightness before serving.

Notes

  • To Store: Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.
  • To Reheat: Reheat in a large oven-safe skillet or pan in the oven at 350 degrees Fahrenheit until hot. You can also use a microwave, though the breadcrumbs won’t stay crispy. Add a splash of milk, water, or broth before reheating to keep the pasta moist.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://patriciarecipes.com/skillet-caprese-macaroni-and-cheese-recipe/