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!
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.