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.
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.
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.
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My husband and I thought this was quite good. We used real egg instead of a substitute (we always do) and regular sharp cheddar. It was fast easy and simple to make for the taste and we may make again soon!
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This was great! I made as is written. The bread crumbs made it delicious! I am rating it a 4 because besides myself, only one of my three boys liked it. My husband didn't like it very much either. But I thought it was great!
This was such a delicious mac and cheese dinner. I bought roasted red tomatoes off the olive bar at wegmans and eliminated the breadcrumbs all together only because I didn't have any bread on hand. I do agree with other reviewers that the sauce was a little watery. This was equally good reheated for lunch the next day!