We had this with ham and asparagus for dinner. I’ll be really honest with you, my nose is TOTALLY stuffy, so I couldn’t taste a lot, but my husband is my taste gauge. If he oohs and ahhhs, it means he really likes something. This dish got those raves, so you’ll have to take his word on this one!
I will say that I think the breadcrumbs could be skipped. I like breadcrumbs on my macaroni, but they were a little time consuming and messed a lot of dishes, all for not a lot of bread.
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)
Source: Cooking Light Magazine, January 2005
3 cups halved cherry tomatoes
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
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.
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