One Pot 4 Cheese Caprese Mac and Cheese.

A cozy, summery bake that’s all about melty cheese, ripe tomatoes, and fresh basil. Short cut pasta, four kinds of cheese…including creamy Brie, basil pesto, and a mix of tomatoes. All stirred together to create the creamiest mac and cheese that’s finished off with garlicky Ritz cracker crumbs. Throw it in the oven for a cheesy baked mac and cheese that’s perfect for summer nights, but equally great for transitioning into fall.

Why you’ll love this recipe

• Big caprese flavor (tomato + basil) with ultra-creamy, no-roux sauce.
• One pot to mix, then bake—easy for weeknights or late-summer gatherings.

Ingredient Notes

Pasta: Short shapes (elbow, shells, cavatappi) hold sauce; cook to al dente so they don’t over-soften in the oven.

Cheese mix:

• Sharp white cheddar
• Havarti or fontina
• Mozzarella (for topping)
• Brie

Cream cheese: A little goes a long way for body without a roux.

Pesto: option to find a nut-free pesto swap

Tomatoes: Use a mix—halved cherry for pop inside, sliced heirlooms on top. Pat slices dry to limit extra moisture.

Ritz crumbs: Pulse crackers with garlic and melted butter for even coverage and golden crunch.

Recipe Inspiration

It’s about this time every summer that our local farm stand gets their heirloom tomatoes and peaches in. I wait all summer for these candy-like tomatoes to finally arrive. Now that I have them, I’ve been trying to use them up in ways other than just the classic recipes you might expect. So far this summer, I’ve shared this glorious (how about that for a new word?) everything cheddar tomato bacon grilled cheese, a quick lemon scallop pasta with burst cherry tomatoes, and a roasted tomato tart too.

Here’s the background.

I think of this mac and cheese as fancied up just a bit, but not fancied up so much that you’re turned off. I feel like sometimes mac and cheese can be made way too fancy. To me, mac and cheese should be pretty simple, and of course, heavy on the cheesy goodness.

I really love a buttery breadcrumb on top. And I love to bake my mac and cheese with crispy edges and creamy, cheesy goodness underneath.

Which brings me to this mac and cheese. It’s a recipe taken from a few years back and adjusted slightly to make it even better. And all in one pot so it’s easier too.

The recipe itself is really simple. If you’ve gotten yourself a copy of the Half Baked Harvest Super Simple cookbook, this is my staple one pot mac and cheese recipe…but with a summer tomato basil twist. And while I hate to set aside my own cookbook recipe, this is better.

Why? Roasted tomatoes, basil pesto, and Brie. Three of my favorites all in one.

The details.

The method is simple. Start by boiling a big pot of water on the stove. Once the water has come to a boil, add the pasta. Boil until al dente, then simply stir in all the remaining ingredients, and that’s kind of it. The key is to use a touch of cream cheese. The added creaminess…in addition to the other four types of cheese, is next level. It creates the perfect amount of creamy sauce but allows you to not have to make a roux, as most traditional mac and cheese do.

For the other 4 kinds of cheese, I love using a mix of sharp white cheddar for flavor and creamy Havarti or fontina for creaminess. Together they create that ideal cheese pull we all love so much. But for that extra special touch…I add Brie.

Yummm. Love a cheesy Brie mac and cheese, and guys, it makes this mac and cheese, so don’t skimp on it.

Once the cheese is in. Add basil pesto and a small handful of cherry tomatoes. Put everything into a baking dish and top with mozzarella and a few slices of heirloom (or regular) tomatoes.

Now add some buttery garlicky Ritz cracker crumbs. Then bake until that sauce is bubbling up over the tomatoes and those crumbs are nice and golden crisp.

Finish with as much fresh basil as you can gather up. Eat and enjoy!

Simple, simple and so very delicious.

I couldn’t love this mac and cheese more. It feels like that “kid” kind of food we know and love, but with a very subtle adult twist.

Melted cheese, ripe summer tomatoes, basil pesto, BRIE, and buttery Ritz cracker crumbs…when all put together they equal perfection on so many levels. My suggestion…make this dish tonight as an easy Monday night dinner…you’ll be SO happy you did!

And lastly, this mac and cheese will be perfect for Labor Day, upcoming game nights…assuming there are upcoming game nights (fall will not be the same without them), and low key family dinners at home. Such a multi versatile dish. Win, win!

Looking for other easy weeknight pasta dinner bakes? Here are a few ideas: 

One Pot 30 Minute Creamy Tomato Basil Pasta Bake

Caprese Pesto Pasta Bake

One Pot Lemon Basil, Asparagus, and Sausage Pasta

One Pot Lemon Basil, Corn, and Ricotta Pasta

Lastly, if you make this One Pot 4 Cheese Caprese Mac and Cheese be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!