Mac and Cheese with Roasted Tomatoes
Kealin
ingredients
- 8 plum tomatoes, cut into 1/4-inch-thick slices
- 1 tablespoon olive oil
- 1 tablespoon minced fresh thyme
- 3/4 teaspoon salt, divided
- 4 garlic cloves, thinly sliced
- 1 pound uncooked multigrain whole wheat elbow macaroni
- 1/2 cup all-purpose flour
- 5 cups 1% low-fat milk
- 1 1/2 cups (6 ounces) shredded extrasharp 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
directions
- 1
Preheat oven to 400°.
- 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, 1/4 teaspoon salt, and garlic. Bake at 400° for 35 minutes or until tomatoes start to dry out.
- 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 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat.
- 5
Stir in tomatoes and pasta.
- 6
Spoon into a 13 x 9-inch baking dish coated with cooking spray. Combine grated Parmesan cheese, breadcrumbs, and paprika; sprinkle over pasta mixture.
- 7
Bake at 400° for 25 minutes or until bubbly.
Source: Kealin
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