Mac and Cheese with Roasted Tomatoes

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

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Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 0.0%
  • Fat: 14g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.8g
  • Carbohydrate: 49.9g
  • Fiber: 4.7g
  • Cholesterol: 39mg
  • Iron: 2.5mg
  • Sodium: 638mg
  • Calcium: 414mg

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. 1. Preheat oven to 400°.
  2. 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. 3. Cook pasta according to package directions, omitting salt and fat. Drain well.
  4. 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.
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