Stove-Top Macaroni and Cheese with Roasted Tomatoes

Name: Stove-Top Macaroni and Cheese with Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cherry tomatoes halved; nonstick cooking spray as needed; 1/4 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; 1/4 cup liquid egg substitute or 1 large egg; 1 1/2 teaspoons kosher salt; 1/4 teaspoon red pepper flakes; 12 ounces evaporated milk low-fat

Servings: persons

3 cups cherry tomatoes halved
nonstick cooking spray as needed
1/4 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
1/4 cup liquid egg substitute or 1 large egg
1 1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
12 ounces evaporated milk low-fat

1
Preheat oven to 375.
2
Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray.
3
Sprinkle with black pepper.
4
Bake at 375 for 30 minutes or until browned, stirring occasionally.
5
While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly.
6
Toss crumbs with melted butter.
7
Sprinkle the crumbs on a baking sheet, and bake at 375 for 12 minutes or until golden, stirring frequently.
8
Cook macaroni in boiling water 7 minutes; drain.
9
Return macaroni to pan; place over medium-low heat.
10
Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly.
11
Stir in tomatoes.
12
Sprinkle each serving with about 3 tablespoons breadcrumbs.

658

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 cups cherry tomatoes halved, nonstick cooking spray as needed, 1/4 teaspoon black pepper, 3 ounces sourdough bread torn into pieces, and more.

Yes, Stove-Top Macaroni and Cheese with Roasted Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stove-Top Macaroni and Cheese with Roasted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions