- Calories 411
- Caloriesfromfat 31%
- Fat 14g
- Satfat 6.9g
- Monofat 2.9g
- Polyfat 0.9g
- Protein 22.8g
- Carbohydrate 49.9g
- Fiber 4.7g
- Cholesterol 39mg
- Iron 2.5mg
- Sodium 638mg
- Calcium 414mg
Mac and Cheese with Roasted Tomatoes
Photo: Jan Smith
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.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 3
Cook pasta according to package directions, omitting salt and fat. Drain well.
Step 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.
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kipsnk's Review
Pretty bland and I made it according to the directions. The tomatoes were good and smelled wonderful as they were baking.
carolfitz's Review
Made to recipe except used crushed melba snack crackers instead of breadcrumbs for the topping. We like onion or garlic melba for a little bit of extra flavor.
Kvelez's Review