- Cooking spray
- 8 plum tomatoes (about 2 pounds), 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
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 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
- calories 411
- caloriesfromfat 0.0 %
- fat 14 g
- satfat 6.9 g
- monofat 2.9 g
- polyfat 0.9 g
- protein 22.8 g
- carbohydrate 49.9 g
- fiber 4.7 g
- cholesterol 39 mg
- iron 2.5 mg
- sodium 638 mg
- calcium 414 mg
How to Make It
Preheat oven to 400°.
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.
Cook pasta according to package directions, omitting salt and fat. Drain well.
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 9inch baking dish coated with cooking spray. Combine grated Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.
For baby: Omit black pepper. Serve spoonfuls in a small bowl. Cut the tomatoes and macaroni, if needed, into bite-sized pieces.