Roasted Tomato Mac And Cheese Recipe

Name: Roasted Tomato Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices); 2 tablespoons brown rice flour or all-purpose flour; 2 tablespoons butter, softened; 4 cups unsalted chicken stock; 3 cups 1% low-fat milk, divided; 3/4 teaspoon salt; 3/4 teaspoon Dijon mustard; 18 ounces brown rice elbows (such as Tinkyada) or whole-grain pasta shells; 4 1/2 ounces (1/2 package) frozen artichoke hearts, thawed and halved; 6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups); 3 ounces fontina cheese, shredded (about 3/4 cup); 2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons); 1/2 teaspoon freshly ground black pepper

Servings: persons

Cooking spray
5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
2 tablespoons brown rice flour or all-purpose flour
2 tablespoons butter, softened
4 cups unsalted chicken stock
3 cups 1% low-fat milk, divided
3/4 teaspoon salt
3/4 teaspoon Dijon mustard
18 ounces brown rice elbows (such as Tinkyada) or whole-grain pasta shells
4 1/2 ounces (1/2 package) frozen artichoke hearts, thawed and halved
6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
3 ounces fontina cheese, shredded (about 3/4 cup)
2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
1/2 teaspoon freshly ground black pepper

1
Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.
2
Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside.
3
Combine flour and butter in a bowl until a paste forms.
4
Place a large high-sided saute pan over medium-high heat. Add stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, fontina, 6 tablespoons Parmesan, and pepper.
5
Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.

1415

kcal

Calories

Fat

116

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Cooking spray, 5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices), 2 tablespoons brown rice flour or all-purpose flour, 2 tablespoons butter, softened, and more.

Yes, Roasted Tomato Mac And Cheese falls under the General 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.

Roasted Tomato Mac And Cheese

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