Winter Citrus Salad
Bright citrus, crisp fennel, nutty farro, and a honey-tarragon dressing. A little sunshine on a plate.
Lunch ·
Caprese Mac And Cheese
Caprese Mac And Cheese. Made with macaroni, paprika and spinach. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 1 lb elbow macaroni, uncooked (455 g)
- ¼ cup unsalted butter, 1/2 stick (55 g)
- ¼ cup all-purpose flour (30 g)
- 3 ½ cups whole milk (840 mL)
- ¼ teaspoon paprika
- 1 teaspoon ground black pepper, plus more to taste
- 1 teaspoon kosher salt, plus more to taste
- 2 cups baby spinach (80 g)
- 2 cups shredded mozzarella cheese, divided (200 g)
- ½ lb fresh mozzarella cheese, sliced, optional (225 g)
- 3 small tomatoes, sliced
- 3 tablespoons fresh basil, chopped
How to make Caprese Mac And Cheese
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat the oven to 350°F (180°C).
- 02
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.
- 03
In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.
- 04
While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
- 05
Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.
- 06
Add the cooked pasta and stir to coat in the sauce.
- 07
Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
- 08
Bake until browned and bubbling, about 25 minutes.
- 09
Top with basil before serving.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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