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These Caprese Mac and Cheese Bites are packed with the creamy mozzarella, fresh basil, and bright tomato flavor of caprese salad, and served in a crunchy wonton appetizer cup! Plus another Meal Plan Monday is ready for you below the recipe!

Yes, you read that title correctly. Those really are caprese mac and cheese bites in cute little wonton cups. What is caprese mac and cheese you ask? Well, it’s this awesome version of mac and cheese that my friend Patrick and I invented. You take the traditional ingredients that make up a caprese salad: mozzarella, basil, and tomatoes, and then you carefully combine them with some macaroni noodles and stuff them into a mini wonton cup for portability and fanciness.

And boy are these fancy! We decided that these could be classed up with a drizzle of balsamic for a formal event, or dressed down and served on a cookie sheet for a fun backyard get together or a super bowl party. In both cases, you better make a ton because you really can’t eat just one!

We “taste tested” as we went along, and we both loved that they are bursting with the light and fresh taste of the basil and tomatoes. They’re also pretty light as far as a mac and cheese goes. We made a batch that was 4 times what I’m putting in the recipe below (we thought we might not have enough – ha!), so we “sampled” a lot of mac and cheese. Despite eating at least a pound apiece, we didn’t feel at all like we had eaten a heavy dish. So, not only is it fancy, we also made a version of mac and cheese that feels like a “light” meal rather than a heavy food. Mission: Impossible accomplished.

It was really fun to have a friend cook with me in the kitchen. Patrick (who is in the photo holding the tray) and I met through a local book club, and he’s been a wonderful supporter and fan of my blog. He may actually tell more people about my blog than I do. And that’s saying something! He and I had a blast goofing it up in the kitchen and he joined Instagram just before we got started so he could make some “cooking videos” of our recipe adventure. They’re probably not the most instructional, but they are pretty funny. (Or maybe you had to be there?) Either way, it was awesome to have company during the day since I’m working from home now and by myself most of the week while hubby is at work. It was also AMAZING to have help with the dishes! So much so, that I may be taking applications for a dishwasher in the future. Anyone want to work in exchange for food?

So, here’s the recipe for these fancy mac and cheese bites, and you should note that you can easily double or quadruple the recipe if you just want to make a batch of caprese mac and cheese to enjoy from a bowl. Have fun!

Caprese Mac and Cheese Bites

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Author: Stephanie Powers
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 48 1x

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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

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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.)

Meal Plan Monday 8/3-8/9:

Click Here for the (Now Mobile-Friendly) Weekly Shopping List Printable!

This meal plan is designed to feed approximately 4 adults at each meal or two adults with lunches left over. Feel free to double or add to it as needed. **You’ll need to open it with the free Adobe Reader App (Android or iOS) to be able to use the check boxes on mobile, so install that first if you don’t have it already.**

Monday: Quinoa Stuffed Bell Peppers from The Wetherils Say I Do (gluten-free)

Tuesday: Sweet Potato and Chicken Enchiladas from The Cookie Rookie (gluten-free if using gf tortillas)

Wednesday: Slow Cooker Orange Chicken from Faith n’ Pixie Dust (gluten-free)

Thursday: Harissa Lime Grilled Chicken Salad with Creamy Cilantro Lime Vinaigrette from Joyful Healthy Eats (gluten-free)

Friday: This Caprese Mac and Cheese + a side salad (gluten-free if using gf pasta)

Saturday: Date Night – Eat Out.

Sunday: Y.O.Y.O. (You’re on your own.)

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