Baked Caprese Macaroni & Cheese

Ingredients:1 pint grape tomatoes
2 tablespoons olive oil
1 tablespoon chopped fresh basil
Zest of 1 lemon
Juice of 1/2 a lemon
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
1 pound pasta shells, medium size
3/4 cup whole milk
2 tablespoons butter
1 1/2 cups (6 ounces) Wisconsin Mozzarella Cheese, shredded
1 8-ounce ball Wisconsin Fresh Mozzarella Cheese, sliced

Directions:Preheat oven to 350°F. In a baking dish, combine grape tomatoes, olive oil, basil, lemon zest, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper. Toss to coat and bake 10 minutes. Remove and let stand.

In a medium saucepan, bring water to boil over high heat; add pasta and cook 12 minutes or until tender. Drain and let stand in a separate bowl.
In the same sauce pan, combine milk, butter, shredded Mozzarella Cheese, 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring continually, over low heat until the cheese melts into a thick sauce, about 1 to 2 minutes. Add the drained pasta back into the sauce pan and toss to coat.

Pour the pasta and cheese mixture into an 10×14-inch oven-safe dish and top with baked grape tomatoes.

Coat the Fresh Mozzarella slices in the baked tomato sauce remaining in the tomato baking dish. Place the seasoned Fresh Mozzarella on top of the pasta and tomatoes.

Broil for 5 minutes or until the Fresh Mozzarella gets gooey, bubbly, and browned. Serve warm.