Full of whole wheat rotini, tomatoes, basil, arugula, and three kinds of cheese, this Caprese Mac and Cheese Recipe is a semi lightened up One Pot Wonder of yum!
Today’s ultra cheesy and delicious post is sponsored by our friends at Wisconsin Cheese. We ♡ working with local brands. . . especially cheeeeesy ones.
Happy National Macaroni and Cheese Day! Eeek! Is this not like the BEST day ever?!
Naturally, I had to celebrate, so I made you guys a One Pot Caprese Mac and Cheese! 😍
Full of whole wheat rotini, cherry tomatoes, fresh basil, arugula (and loads of cheese of course!), this semi lightened up mac is p.e.r.f.e.c.t. for summer.
It’s light thanks to all those juicy tomatoes. It’s fresh thanks to the basil and arugula. And it’s cheeeesy thanks to the THREE kinds of Wisconsin cheese we’re using: sharp parmesan, gooey mozzarella, and white aged cheddar cheese <– OMG.
Are you ready for this?! Caprese Mac and Cheese. . . let’s DO this.
If you haven’t noticed, I’m a HUGE fan of the whole tomato, basil, cheese, balsamic situation. During the summer months put it on bread, eat it straight off the spoon, or turn it into Caprese Mac and Cheese – it’s all just too good.
If you also haven’t noticed, I’m always a HUGE fan of celebrating. Trevor makes fun of me, because I think we need to celebrate our dating anniversary, our engagement anniversary, AND our wedding anniversary.
I mean. There’s just no such thing as celebrating TOO much, right?! Right.
So. When Wisconsin Cheese reached out to us to create a mac and cheese recipe for the greatest day of days, I immediately said ummmm, yes please!
I combined my two favorite things: caprese + celebrating and made you this Caprese Mac and Cheese Recipe.
And you guys. I think you’re gonna LOVE it.
- It’s made in ONE pot <– my third favorite thing in life.
- It’s, um, mac and cheese.
- It’s SO fresh and light, which is necessary during these hot summer days.
- It’s easy AND delicious.
Here’s what you’re gonna do:
Place rotini, veggie broth, milk, honey, garlic, salt, and pepper into a large stockpot. Bring this to a simmer and cook until the noodles are al dente.
Now, you’re going to stir in balsamic vinegar, and THREE, yes THREE cheeses: shredded parmesan, fresh mozzarella, and white aged cheddar cheese.
Once the cheese is melty, stringy perfection, you’re going to stir in loads of cherry tomatoes, sun dried tomatoes, fresh basil, and arugula.
Now all that’s left is to stuff your face with the BEST, the CHEESIEST, the FRESHEST Caprese Mac and Cheese.
While it is ridiculously cheesy and yummy, because of all the fresh summer-y ingredients, it doesn’t feel heavy at all! Full of tender pasta, juicy tomatoes, a little tangy from the balsamic, a little sweetness from the honey, and ooey gooey cheese?
It’s like the best summer mac and cheese.
Want to make it? Get my recipe over on Wisconsin Cheese!
Thanks again to Wisconsin Cheese. Wisconsin cheese seriously rocks.