Caprese Mac & Cheese

Watch out caprese lovers: we may just take your obsession to a whole new level!Jump To Recipe

Tips For The Best Caprese Mac & Cheese

Indulge in this fresh and summery recipe that hits all the right spots no matter the time of year. Who doesn't love a healthy enhancement that adds depth and flavor? With this Caprese Mac & Cheese, you get both. Plus, you can leave the balsamic vinegar out for this – the tomato, basil oil, Flagship cheese, and squeaky-fresh cheese curds will leave you speechless all on their own.

How To Make Caprese Mac & Cheese

For this recipe, we are bringing it back to basics – but (of course) adding a Beecher’s twist. You’ll find that we substitute mozzarella for our fresh cheese curds – these guys bake off just right, allowing for the top of the mac and cheese to crisp while still delivering a massive cheese pull!


The key to this recipe is finding your perfect tomato. For a firmer and more flavorful taste, Romas have the right balance for thin slices. If you are seeking a delicious pop of juicy, fresh flavor per bite, then whole cherry tomatoes are your best bet. If you want to throw back to the Tuscan cross-sections of tomato topped by mozzarella fresca, you can substitute for chunks of heirloom tomato (which can add a unique colorful quality to your dish, too!) Ultimately, we use a Roma tomato for this recipe for not only its tangy, fresh-from-the-garden flavor, but also its firmer texture and color which hold up during the baking process. Remember to keep your tomato at room temperature before cutting. Refrigeration can cause tomatoes to retain more water and lose taste, so keep it out until you’re ready to incorporate it into your mac.


We infused olive oil with basil in our test kitchen and used it to finish off this dish. If you can’t find any, there are other options. Fresh chopped basil and olive oil will do the trick!

Beecher's cheese curds and diced roma tomato

Serve & Store

Let cool for 5 minutes before serving. Enjoy hot. Since this recipe uses fresh tomato, it's best enjoyed once baked, but leftovers can be stored in the fridge for 2 to 3 days.


Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
Total Time: about 1 hour
Serves: 2 to 4 (as a side)

Beecher's Product used

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1 “World’s Best” Mac & Cheese (20oz pan)

1 ounce chopped fresh cheese curds (about 1/3 cup)

1/2 small Roma tomato, cut into ½-inch pieces (about 1/2 cup)

1-1/2 tablespoons basil oil

1/4 cup grated Beecher's Flagship cheese (about 1 ounce)


  1.  Cook “World’s Best” Mac & Cheese according to cooking instructions.
  2. Immediately after removing the mac and cheese from the oven, fold in the tomato. Top with the Flagship cheese and cheese curds.
  3. Return the pan to the oven and bake for 5 minutes or until the top is melted.
  4. Let set for 5 minutes. Drizzle with basil oil. Serve hot.

Looking for instant gratification?


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