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Roasted Tomato Mac and Cheese

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 42 mins
Total time 42 mins

Serves 12 (serving size: 1 cup)

Make this dish gluten-free by using the brown rice elbow pasta and brown rice flour options listed in the ingredients.


  • Cooking spray
  • 5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
  • 2 tablespoons brown rice flour or all-purpose flour
  • 2 tablespoons butter, softened
  • 4 cups unsalted chicken stock
  • 3 cups 1% low-fat milk, divided
  • 3/4 teaspoon salt
  • 3/4 teaspoon Dijon mustard
  • 18 ounces brown rice elbows (such as Tinkyáda) or whole-grain pasta shells
  • 4 1/2 ounces (1/2 package) frozen artichoke hearts, thawed and halved
  • 6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
  • 3 ounces fontina cheese, shredded (about 3/4 cup)
  • 2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 299
  • fat 11.3 g
  • satfat 6 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 15 g
  • carbohydrate 37 g
  • fiber 4 g
  • cholesterol 29 mg
  • iron 1 mg
  • sodium 489 mg
  • calcium 330 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.

  2. Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside.

  3. Combine flour and butter in a bowl until a paste forms.

  4. Place a large high-sided sauté pan over medium-high heat. Add stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, fontina, 6 tablespoons Parmesan, and pepper.

  5. Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.