Stove Top Macaroni & Cheese with Roasted Tomatoes

Yields: 8 servings (serving size: 1 cup)

Ingredients

• 3  cups  halved cherry tomatoes - or other small cooking tomatoes (not the sweet variety)
• Cooking spray
• 1/4  teaspoon  black pepper
• 3  ounces  sourdough bread, torn into pieces - or just use regular bread crumbs
• 1  teaspoon  butter, melted
• 12  ounces  large elbow macaroni
• 2  cups  (8 ounces) shredded extra sharp 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

Preparation

Preheat oven to 375°.

Place tomatoes in a 13 x 9-inch baking dish, lined with foil and 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 (over low heat so cheese doesn't get grainy), stirring constantly.

 

Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

 

This recipe brought to you by

Lindsay at Changeisconsistent.blogspot.com

and

 http://militaryrecipes.blogspot.com/