Macaroni and cheese is one of those old comfort foods that you never get bored of. It ranks high on my list of pure indulgences along with fried chicken and roast potatoes.
This recipe is a mere adaptation of the traditional Mac and cheese. It incorporates two delicious and flavorful tastes which takes this dish to a whole new level.
This dish has everything, sauciness, creaminess, loads of flavour and taste.
Make it as a weekend dinner or as a side dish to beef fillet or grilled chicken.
Sandwich leftover Mac and cheese between crispy tortillas and enjoy as an afternoon snack
Caprese Macaroni and Cheese
Preparation time : 50 minutes
- 2 cups elbow macaroni
- 1 liter milk
- 5 Tblsp butter
- 4 Tbsp flour/cornflour
- Salt and pepper to taste
- 1/2 cup tomato and basil pasta sauce(homemade/store bought)
- 1/4 cup tomato pesto
- 1/2 cup coriander pesto
- Grated mozzarella cheese
Preheat the oven to 180 degrees celcius.
Boil the pasta according to package instructions until al dente.
In a pot, melt the butter and add in the flour to form a roux, then add in the milk and allow to thicken. Season to taste. Mix the white sauce with the pasta.
Combine the pasta sauce and red pesto.
Pour this into the bottom of a casserole dish.
Spoon in half of the macaroni mixture.
Dollop the coriander pesto over the pasta.
Spoon in the rest of the pasta. Sprinkle cheese over and garnish with tomato slices and oregano.
Bake for 20 minutes until hot and sizzling. Serve immediately.