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Stove-Top Macaroni and Cheese with Roasted Tomatoes

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 cup)
In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.

Ingredients

  • 3 cups halved cherry tomatoes
  • Cooking spray
  • 1/4 teaspoon black pepper
  • 3 ounces sourdough bread, torn into pieces
  • 1 teaspoon butter, melted
  • 12 ounces large elbow macaroni
  • 2 cups (8 ounces) shredded extrasharp cheddar cheese
  • 1/4 cup egg substitute
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 (12-ounce) can evaporated low-fat milk

Nutrition Information

  • calories 357
  • caloriesfromfat 29 %
  • fat 11.4 g
  • satfat 6.6 g
  • monofat 3.1 g
  • polyfat 0.8 g
  • protein 18.1 g
  • carbohydrate 45.2 g
  • fiber 2 g
  • cholesterol 33 mg
  • iron 2.7 mg
  • sodium 669 mg
  • calcium 350 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

  3. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

  4. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.