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