Stove-Top Macaroni and Cheese with Roasted Tomatoes
Kristin Brandt
The tomatoes give it something a little extra. Don’t have sourdough? Any stale bread will do, and I know you have that around the house.
ingredients
- 3 cups halved cherry tomatoes
- Cooking spray
- 1/4 teaspoon black pepper
- 3 ounces sourdough bread, torn into pieces
- 1 teaspoon butter, melted
- 12 ounces large elbow macaroni
- 2 cups (8 ounces) shredded extrasharp cheddar cheese
- 1/4 cup egg substitute
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground red pepper
- 1 (12-ounce) can evaporated low-fat milk
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