Stove-Top Macaroni and Cheese with Roasted Tomatoes
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)
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
Preheat oven to 375°.
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.
Nutritional Information
- Calories:
- 357 (29% from fat)
- Fat:
- 11.4g (sat 6.6g,mono 3.1g,poly 0.8g)
- Protein:
- 18.1g
- Carbohydrate:
- 45.2g
- Fiber:
- 2g
- Cholesterol:
- 33mg
- Iron:
- 2.7mg
- Sodium:
- 669mg
- Calcium:
- 350mg





