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Mac and Cheese with Roasted Tomatoes Recipes
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Recipe Name : Mac and Cheese with Roasted Tomatoes
Country : United States
Rating :
Category : Home > Side Dish > Gratins
Chef : Maureen Callahan
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INGREDIENTS


Cooking spray
8 plum tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
1 tablespoon olive oil
1 tablespoon minced fresh thyme
3/4 teaspoon salt, divided
4 garlic cloves, thinly sliced
1 pound uncooked multigrain whole wheat elbow macaroni (such as Barilla Plus)
1/2 cup all-purpose flour (about 2 1/4 ounces)
5 cups 1% low-fat milk
1 1/2 cups (6 ounces) shredded extrasharp white cheddar cheese
1 cup (4 ounces) shredded fontina cheese
1/2 teaspoon black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup dry breadcrumbs
1/2 teaspoon paprika
DIRECTION


Preheat oven to 400.

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.

Cook pasta according to package directions, omitting salt and fat. Drain well.

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.
SOURCE:

http://www.myrecipes.com/recipe/mac-cheese-with-roasted-tomatoes-10000001160572/