Caprese macaroni and cheese served with grilled zucchini

Caprese-Inspired Macaroni & Cheese

Lighten up your summer menu with this fresh twist on caprese

Prep Time:

20 min

Cook Time:

30 min



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  • 1 Baguette sliced into 1/4 inch thick slices
  • 1/3 Cup olive oil
  • Salt and pepper to taste
  • 20 Ounces Bob Evans Macaroni & Cheese
  • 8 Ounces fresh mozzarella
  • 3/4 Cup parmesan cheese grated
  • 1/2 Cup Panko
  • 3 Tablespoons butter melted
  • 1 Pint tomatoes
  • 2 Cloves garlic
  • 6 to 8 fresh basil leaves


  1. Preheat oven to 375F.
  2. Lay baguette on a clean baking sheet and brush slices with olive oil, salt and pepper. Bake for 5-7 minutes and flip slices and continue baking for an additional 5-7 minutes. Remove from oven and set aside
  3. On a clean surface, cut fresh mozzarella into bite size pieces.
  4. In a large bowl, mix Bob Evans Macaroni & Cheese, mozzarella, and parmesan. Pour contents into an 8x8 casserole dish.
  5. In a small bowl, mix together panko, 2 tablespoons melted butter, and 1/4 cup of parmesan and evenly distribute on top of the macaroni and cheese mixture.
  6. Bake for 25-30 min or until panko is browned and product is bubbling.
  7. Mix the tomatoes, garlic, 1 tablespoon olive oil, basil leaves, and salt and pepper.
  8. To assemble, place a small scoop of macaroni & cheese on the toast and top with the tomato mixture.

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