Rating: 4 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 8

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

Recipe by Cooking Light January 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

357 calories; calories from fat 29%; fat 11.4g; saturated fat 6.6g; mono fat 3.1g; poly fat 0.8g; protein 18.1g; carbohydrates 45.2g; fiber 2g; cholesterol 33mg; iron 2.7mg; sodium 669mg; calcium 350mg.
Advertisement
Advertisement