One Pot 4 Cheese Caprese Mac and Cheese
And with garlicky Ritz cracker crumbs...yes! The perfect recipe to use up those summer tomatoes and garden basil!
1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.2. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon salt and the pasta. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, mustard, cayenne, and a pinch each of salt and pepper. Cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes.2. Add the cheddar, Havarti, brie, and 3 tablespoons butter. Stir until melted and creamy. Remove from the heat. Stir in the pesto and cherry tomatoes. 3. Transfer the mixture to the prepared baking dish. Top with the mozzarella. Lay on the tomato slices. Season with salt and pepper. 4. In a medium bowl, stir together the crackers, the remaining 3 tablespoons of butter, and the garlic. Sprinkle the crumbs evenly over the mac and cheese. Bake until the sauce is bubbling and the crumbs are golden, about 20 minutes. Eat and enjoy!