Stove-Top Macaroni and Cheese with Roasted Tomatoes
160
Three words for this recipe ... yum, yum and YUM! Very easy to make and great flavor.
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.
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?
