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A lower fat
version of this decadent dish...
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8
plum |
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tomatoes, cut into ¼-inch-thick slices
(about 2 pounds) |
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1
Tbs |
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olive oil |
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1
Tbs |
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minced fresh thyme |
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¾
tsp |
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salt, divided |
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4
cloves |
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garlic, thinly sliced |
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1
lb |
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uncooked multigrain whole-wheat elbow
macaroni (such as Barilla Plus) |
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½
cup |
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flour |
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5
cups |
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1%
lowfat milk |
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1½
cups |
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(6
ounces) shredded extra-sharp white
cheddar cheese |
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1
cup |
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(4
ounces) shredded fontina cheese |
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½
tsp |
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black pepper |
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½
cup |
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(2
ounces) grated fresh Parmesan cheese |
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1/3
cup |
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dry
breadcrumbs |
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½
tsp |
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paprika |
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1 |
Preheat oven
to 400°F. |
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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. |
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3 |
Cook pasta
according to package directions, omitting salt
and fat. Drain well. |
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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
13x9-inch baking dish coated with cooking spray.
Combine grated parmesan, breadcrumbs, and
paprika; sprinkle over pasta mixture. |
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5 |
Bake for 25
minutes or until bubbly. |
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Servings: 10 |
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Yield: About 1
cup per serving |
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Recipe Source |
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Cooking Light |
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