Caprese Mac and Cheese

Packed with fresh tomatoes, arugula and plenty of Wisconsin mozzarella, white cheddar and parmesan cheeses, this mac and cheese is the perfect summer dish.

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Servings: 6


  • 4 cups (16 ounces) whole wheat rotini
  • 3 cups (24 ounces) vegetable stock/broth
  • 2 cups whole milk
  • 2 tablespoons honey
  • 4 cloves garlic, minced or pressed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, shredded
  • 1 cup (4 ounces) Wisconsin fresh mozzarella cheese, diced in small chunks
  • 1 cup (4 ounces) Wisconsin aged white cheddar cheese, shredded
  • 10 ounces fresh cherry tomatoes, quartered
  • 1/2 cup jarred-in-oil sun-dried tomatoes, drained and chopped
  • 1/2 cup basil, chopped
  • 1 cup arugula, packed


Place rotini, vegetable stock, milk, honey, garlic, salt and pepper in large stockpot. Bring mixture to low simmer over medium heat, stirring regularly. Simmer until rotini is cooked al dente. Reduce heat to lowest setting; stir in balsamic vinegar and 3 cheeses.

Stir until cheeses have completely melted and mixture has thickened, about 3 minutes. Remove from heat and mix in cherry tomatoes, sun-dried tomatoes, basil and arugula. Salt and pepper to taste and serve immediately.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.