Mac And Cheese With Roasted Tomatoes Recipe

Name: Mac And Cheese With Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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 400u00b0 for 35 minutes or until tomatoes start to dry out.
3
Cook pasta according to package directions, omitting salt and fat. Drain well.
4
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 400u00b0 for 25 minutes or until bubbly.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 8 plum tomatoes, cut into 1/4-inch-thick slices (about 2 pounds), 1 tablespoon olive oil, 1 tablespoon minced fresh thyme, and more.

Yes, Mac And Cheese With Roasted Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mac And Cheese With Roasted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions