Another one for mac and cheese lovers: Mac and Cheese with Roasted Tomatoes
Yield: 10 servings (1 cup per serving)
Prep Time: 30 minutes
Cook Time: 1 hour and 30 minutes
Mac and Cheese with Roasted Tomatoes
- 8 plum tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced fresh thyme
- 3/4 teaspoon salt, divided
- 4 cloves garlic, thinly sliced
- 1 pound uncooked multigrain whole-wheat elbow macaroni (such as Barilla Plus)
- 1/2 cup all-purpose flour
- 5 cups 1% lowfat milk
- 1 1/2 cups (6 ounces) shredded extra-sharp white cheddar cheese
- 1 cup (4 ounces) shredded fontina cheese
- 1/2 teaspoon black pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/3 cup dry breadcrumbs
- 1/2 teaspoon paprika
- Preheat oven to 400°F.
- 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, 1/4 teaspoon salt, and garlic. Bake for 35 minutes or until tomatoes start to dry out. Keep oven preheated.
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- 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 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13x9-inch baking dish coated with cooking spray. Combine grated parmesan, breadcrumbs, and paprika; sprinkle over pasta mixture.
- Bake for 25 minutes or until bubbly.
SOURCE: RecipeGirl.com (via Cooking Light)