ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mac and Cheese with Roasted Tomatoes

Photo: Oxmoor House
Yield 10 adult servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

  5. For baby: Omit black pepper. Serve spoonfuls in a small bowl. Cut the tomatoes and macaroni, if needed, into bite-sized pieces.

Cooking Light First Foods