Stove Top Macaroni and Cheese With Roasted Tomatoes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Kid and adult friendly low fat macaroni and cheese. Ingredients:
3 cups halved cherry tomatoes |
cooking spray |
1/4 teaspoon black pepper |
1 1/2 cups breadcrumbs (italian or other seasoning) |
1 teaspoon butter, melted |
12 ounces large elbow macaroni |
2 cups shredded extra-sharp cheddar cheese |
1/4 cup egg substitute or 1 egg, sightly beaten |
1 1/2 teaspoons kosher salt |
1/4 teaspoon ground red pepper |
1 (12 ounce) can evaporated low-fat milk |
Directions:
1. Preheat oven to 375°.
2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.
3. While tomatoes cook, Toss bread crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake alongside the tomatoes for 12 minutes or until golden, stirring frequently.
4. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat, do not heat any higher or cheese and sauce will get grainy. Add cheese and remaining ingredients; cook until cheese melts, stirring constantly.
5. Remove tomatoes from the baking dish with a slotted spoon so as not to get too much extra liquid. Stir tomatoes into macaroni and cheese or serve along side.
6. Sprinkle each serving with about 3 tablespoons breadcrumbs. Salt and pepper to taste.
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