Stove-Top Macaroni & Cheese with Roasted Tomatoes
Three words for this recipe ... yum, yum and YUM! Very easy to make and great flavor.
Yield
8 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cherry tomatoes
halved |
|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 1.3 | ml |
black pepper
|
|
| 86.7 | ml/g |
sourdough bread
torn into pieces |
* |
| 5 | ml |
butter
melted |
|
| 346.8 | ml/g |
pasta, elbow macaroni
large |
|
| 231.2 | ml/g |
cheddar cheese
shredded extrashar |
|
| 59 | ml |
liquid egg substitute
or 1 large egg |
|
| 7.5 | ml |
kosher salt
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 346.8 | ml/g |
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.
