Mac and Cheese with Roasted Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
The breadcrumb and Parmesan mixture forms a gratin-style topping that adds a light crunchiness. Bake this dish the night before, and reheat single servings in the microwave the next day. Ingredients:
cooking spray |
8 plum tomatoes, cut into 1/4-inch-thick slices (about 2 pounds) |
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 (such as barilla plus) |
1/2 cup all-purpose flour (about 2 1/4 ounces) |
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. Stir in tomatoes and pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Combine grated Parmesan cheese, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.
|
|