Stove-Top Macaroni and Cheese with Roasted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy. 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 |
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, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° 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. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.
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