Mac and Cheese with Roasted Tomatoes

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.

Yield: 10 servings (serving size: about 1 cup)

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

Preparation

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.

Nutritional Information

Calories:

411 (31% from fat)

Fat:

14g (sat 6.9g,mono 2.9g,poly 0.9g)

Protein:

22.8g

Carbohydrate:

49.9g

Fiber:

4.7g

Cholesterol:

39mg

Iron:

2.5mg

Sodium:

638mg

Calcium:

414mg