Mac and Cheese with Roasted Tomatoes

Mac and Cheese with Roasted Tomatoes Recipe
Photo: Jan Smith
The breadcrumb and Parmesan mixture forms a gratin-style topping that adds a light crunchiness. Bake this dish the night before, and reheat single servings in the microwave the next day.


10 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 411
Caloriesfromfat 31 %
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


Cooking spray
8 plum tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
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 (such as Barilla Plus)
1/2 cup all-purpose flour (about 2 1/4 ounces)
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
1/2 teaspoon paprika


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 9-inch baking dish coated with cooking spray. Combine grated Parmesan cheese, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.

Maureen Callahan,

Cooking Light

March 2006
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