Whole Wheat Spinach Mac n Cheese with Broiled Tomatoes

1. 1

   Preheat the broiler to high.

2. 2

   Bring a large pot of water to a boil.

3. 3

   Add the shells and cook according to package directions.

4. 4

   Drain, reserving some of the pasta water and set aside.

5. 5

   Meanwhile, arrange the tomatoes, cut-side up, on baking sheet and broil until wrinkled and soft, 4 to 5 minutes.

6. 6

   Combine the breadcrumbs, 1 teaspoon of the oil and the Italian seasoning.

7. 7

   Sprinkle over the tomatoes.

8. 8

   Continue to broil until golden brown, about 1 minute.

9. 9

   Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat.

10. 10

    Add the flour and garlic, stirring until the flour turns light brown, about 1 minute.

11. 11

    Add the pumpkin puree and evaporated milk, bring to a simmer, stirring, and cook until sauce just begins to bubble and thickens, 4 to 5 minutes.

12. 12

    Stir in the Cheddar, mozzarella and Parmesan, 1/2 teaspoon salt and some pepper.

13. 13

    Stir until melted, about 1 minute.

14. 14

    Add the spinach and stir until wilted, about 1 minute.

15. 15

    Add the cooked pasta and stir until coated, thin out with the reserved pasta water as desired.

16. 16

    Divide the mac n cheese, tomatoes and grapes among four plates.

* Per serving · 4 servings · Values may vary.