Mac and Cheese with Roasted Tomatoes


8 plum tomatoes, cut into ¼-inch-thick slices (about 2 pounds)
1 Tbs olive oil
1 Tbs minced fresh thyme
¾ tsp salt, divided
4 cloves garlic, thinly sliced
1 lb uncooked multigrain whole-wheat elbow macaroni (such as Barilla Plus)
½ cup flour
5 cups 1% lowfat milk
1½ cups (6 ounces) shredded extra-sharp white cheddar cheese
1 cup (4 ounces) shredded fontina cheese
½ tsp black pepper
½ cup (2 ounces) grated fresh Parmesan cheese
1/3 cup dry breadcrumbs
½ tsp paprika

1. Preheat oven to 400°F.

2. Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle with thyme, ¼ teaspoon salt, and garlic. Bake for 35 minutes or until tomatoes start to dry out. Keep oven preheated.

3. Cook pasta according to package directions, omitting salt and fat. Drain well.

4. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium-heat 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add cheddar, fontina, remaining ½ teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13×9-inch baking dish coated with cooking spray. Combine grated parmesan, breadcrumbs, and paprika; sprinkle over pasta mixture.

5. Bake for 25 minutes or until bubbly.

Servings: 10
Yield: About 1 cup per serving

Recipe Source: Cooking Light

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