Blush Mac and Cheese with Tomatoes

Blush Mac and Cheese with Tomatoes Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Serve with Celery and Parsley Salad.

Yield:

Serves 4 (serving size: 1 1/4 cups pasta and about 3 tomatoes)

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 29 Minutes

Nutritional Information

Calories 414
Fat 11.2 g
Satfat 4.5 g
Monofat 4 g
Polyfat 1.3 g
Protein 12.6 g
Carbohydrate 59.5 g
Fiber 5.1 g
Cholesterol 24 mg
Iron 3.4 mg
Sodium 575 mg
Calcium 155 mg

Ingredients

8 ounces uncooked corkscrew pasta
1 (1-pint) container grape tomatoes
1 tablespoon canola oil
1/4 cup diced shallots
2 tablespoons minced garlic
1 teaspoon chopped fresh thyme
2 tablespoons unsalted tomato paste
1 tablespoon all-purpose flour
1 1/4 cups 1% low-fat milk
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
4 ounces baby spinach leaves
4 ounces reduced-fat sharp white cheddar cheese, shredded

Preparation

1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until tomatoes are beginning to blacken.

4. While tomatoes cook, heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add diced shallots, minced garlic, and thyme; sauté 2 minutes or until tender, stirring frequently. Add tomato paste; cook for 2 minutes, stirring occasionally. Add flour; cook 1 minute, stirring constantly. Stir in milk, black pepper, and salt; bring to a boil. Cook 4 minutes or until thick and bubbly, stirring frequently. Remove from heat. Add spinach, stirring constantly until spinach starts to wilt. Add shredded cheddar cheese, and stir until smooth. Stir in cooked pasta. Top with the roasted tomatoes.

Note:

Adam Hickman,

April 2013
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