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Stove-Top Macaroni and Cheese with Roasted Tomatoes

 
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Stove-Top Macaroni and Cheese with Roasted Tomatoes Stove-Top Macaroni and Cheese with Roasted Tomatoes

Three words for this recipe ... yum, yum and YUM! Very easy to make and great flavor.

Yield

8

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free
 

Ingredients

3 cups cherry tomatoes
halved
nonstick cooking spray
as needed
*
¼ teaspoon black pepper
*
3 ounces sourdough bread
torn into pieces
*
1 teaspoon butter
melted
12 ounces pasta, elbow macaroni
large
8 ounces cheddar cheese
shredded extrashar
¼ cup liquid egg substitute
or 1 large egg
1 ½ teaspoons kosher salt
¼ teaspoon red pepper flakes
*
12 ounces evaporated milk
low-fat

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 18137% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 575mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 18g
Vitamin A 16% Vitamin C 15%
Calcium 18% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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