Mac and Cheese with Roasted Tomatoes

Mac and Cheese with Roasted Tomatoes Recipe
Photo: Oxmoor House
Introduce baby to this comfort food classic that the whole family will love as a main dish or side. Plenty of milk and cheese make it a great source of bone-building calcium. Feel free to use a mild cheddar, if you'd like.

Yield:

10 adult servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional Information

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

Ingredients

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

Preparation

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 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.

Note:

Maureen Callahan,

Cooking Light First Foods

August 2010
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