Description
Mac and Cheese packed with the creamy mozzarella, fresh basil, and bright tomato flavor of caprese salad, and served in a fun wonton appetizer cup!
Ingredients
Scale
- 4 oz elbow macaroni, cooked
- 1 (12 oz) package refrigerated won ton wraps/won ton skins (I like the Nasoya brand typically found in the refrigerated section near asian foods or near the tofu in the produce section)
- 4 oz shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
- 1/2 pint rainbow cherry tomatoes**, roughly diced (plus some for decorating)
- 1 cup milk
- 1.5 Tablespoons unsalted butter
- 2 tablespoons all purpose flour (or your favorite gf flour blend)
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
For the Mac and Cheese
- In a small saucepan, heat the milk until very warm, but not boiling.
- In a second saucepan, melt the butter, but do not allow it to brown.
- Add the flour to the butter, and whisk over low heat for about two minutes or until it begins to thicken.
- Continue whisking, and add in the warm milk.
- Cook for another 2-3 minutes until mixture begins to thicken again and starts to coat the whisk.
- Remove from heat and add in the cheese, salt, pepper, and nutmeg.
- Stir until cheese has fully melted, adding a bit more milk to thin if the cheese mixture is too thick to stir.
- Add the diced tomatoes and basil to the cooked macaroni in a large pot, and pour the cheese sauce over the top. Stir to coat.
For the won ton bites
- Preheat the oven to 350 degrees.
- Prepare the caprese mac and cheese following the directions above.
- Spray a mini muffin tin with cooking spray.
- Press each of the wonton wrappers down into the bottom of a mini muffin tin.
- Bake (empty) for 6 minutes.
- Fill each wonton cup with mac and cheese and top with a slice or two of a cherry tomato for garnish.
- Bake for another 6 minutes, or until won ton wrappers begin to crisp and brown.
- Allow to cook slightly, then remove from tin and serve while warm.
Notes
- ** I prefer the bright color of rainbow cherry tomatoes, but feel free to sub canned, diced tomatoes or plain cherry tomatoes if out of season.
- This recipe makes approximately enough for 48 wonton bite appetizers in a mini muffin tin size. For just a mac and cheese main course, this makes about 2 servings, so feel free to double or quadruple the recipe for 4-8 servings.
- Gluten-free: There are a few recipes available for gf won ton wrappers, but you’re also able to swap in thin gf pie crust or pizza crust. Use gf macaroni, and your favorite gf flour blend.
- Vegetarian: These are vegetarian.
- Vegan: Use a butter substitute, your favorite vegan cheese sauce recipe, and a vegan won ton wrapper. (Make your own or find them at your favorite asian grocery store.)