Stove-Top Macaroni and Cheese with Roasted Tomatoes

Becky Luigart-Stayner

In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 29%
  • Fat: 11.4g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.1g
  • Carbohydrate: 45.2g
  • Fiber: 2g
  • Cholesterol: 33mg
  • Iron: 2.7mg
  • Sodium: 669mg
  • Calcium: 350mg

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

Preparation

  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.
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