Caprese-style macaroni with mozzarella, Roma tomato, and Basil. This is a winning combination.
The things that have been going on around me are making me feel like I am about to freak out. It’s been 11 days since we moved out of our apartment, and we still don’t have a place to stay in San Francisco. We haven’t even started packing yet. I have also made the switch to WordPress from Tumblr, and it’s been a big change.
Here I am, in front of my computer, drinking a glass of wine and trying not to freak out. It’s probably too late to do that.
Let’s talk about another topic, something more pleasant. Mac and cheese. Like Mac and Cheese, SMOTHERED with a creamy mozzarella mix and then topped off with fresh Roma tomato and chiffonade Basil leaves.
Yes. I’ve started to forget all my moving problems. There’s no need to worry as long as I have mac and cheese in my life. When it’s caprese-style mac and cheese, I am in heaven.
Then I’ll have to bring a bowl of mac and cheese along with me when I move!
- 8 ounces of elbow pasta
- Two tablespoons of unsalted butter
- 2 Tablespoons of all-purpose flour
- 1 1/4 cups milk
- Half a cup of heavy cream
- 8 ounces fresh mozzarella, shredded
- To taste, add Kosher Salt and freshly ground Pepper
- 2 Roma tomatoes, diced
- Fresh basil leaves, 1/4 cup of chiffonade
- Cook pasta as per package instructions in a large pot with boiling salted water. Drain well and set aside.
- Melt butter over medium heat in a medium saucepan. Stir in flour for about a minute until it is lightly browned. Whisk in the milk and heavy cream gradually while cooking, stirring constantly. Add mozzarella, one handful at a time, and stir until smooth. This should take about 1-2 mins. Season with salt and pepper to taste. Remove pasta from heat and add cheese sauce.
- Serve immediately with Basil and tomatoes if you wish.