8ouncesreduced fat cream cheeseat room temperature
1/4cupunsweetened almond milkor whatever milk you'd like
1/4cupdry white wineor more almond milk
1cupfreshly grated mozzarella cheese
salt and pepper
2-3basil leavesfinely chopped
For the balsamic glaze:
1/2cupgood quality balsamic vinegar
Preheat oven to 400. Spray a baking sheet with nonstick spray and place tomato slices down in a single layer. Drizzle with olive oil and season with salt and pepper. Roast until edges lightly brown, about 15 minutes. Chop and set aside.
Get the balsamic glaze started by pouring balsamic vinegar in a small pot. Bring to a boil, then reduce to simmer until reduced and thickened stirring occasionally, about 30-40 minutes (depending on how thick and syrupy you prefer).
Meanwhile, begin cooking macaroni according to package instructions. Heat olive oil in a large sauce pan over medium low heat. Add garlic and toss until fragrant. Add cream cheese, milk and wine and whisk until combined, Stir in mozzarella and chopped tomatoes. Season with salt and pepper. Stir in macaroni, then add fresh basil. Stir and serve drizzled with balsamic glaze. Leftovers can be stored in an airtight container in the refrigerator for 5-7 days.
Caprese Mac & Cheese https://realhousemoms.com/caprese-mac-cheese/