Three Cheese Caprese Macaroni and Cheese

Okay this recipe isn’t exactly like the salad, but the basic taste and thought follows the idea.  My tiny humans loved this recipe, so I hope you all do as well. This recipe is gluten free, but there is a note at the bottom for any wanting to make it, but don’t have to worry about gluten issues.  I promise this is an easy recipe, that is tasty beyond belief.



1 T Olive Oil

1 tsp. Minced Garlic

1 C Tomatoes, diced (can deseed if you desire)

5 T Butter*

5 T GF Flour*

3-3 1/2 C Milk

1 C Mozzarella Cheese,shredded

3/4 C Gouda, shredded

1/2 C Shredded Parmesan Cheese

Salt and Pepper to taste

3 T Fresh Basil, diced

2 8oz. Boxes GF Macaroni Pasta ( I used a quinoa/rice blend, hence the orange color)

1/4-1/3 C Shredded Mozzarella, optional


-In medium saucepan heat oil over medium heat, add in garlic, cook 1-2 minutes or until fragrant.  Add in tomatoes and cook for 5 minutes.  Remove all, and set aside.

-Over medium low heat, melt butter, whisk in flour and cook 5 minutes, stir often to keep roux from burning.* Whisk in milk, start lower on amount, depending on brands of cheese and how thick or thin you enjoy your sauce will depict how much you need.

-Slowly add in cheeses, allowing the first amount to partially melt before adding more.  Do this until all cheese is added to pot, and is melted and blended well.

-Cook pasta per package directions, drain.  Pour cheese sauce over pasta, stirring well, stir in tomato mixture and basil.  Can add in remaining mozzarella or serve over top.  Enjoy!

If using not gluten free reduce amount to 4 T butter, 4T AP Flour, and no need to cook roux.


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