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Mac and Cheese with Roasted Tomatoes

Photo: Jan Smith
Yield 10 servings (serving size: about 1 cup)
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.

Ingredients

  • 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

Nutrition 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

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, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.