Mac and Cheese with Roasted Tomatoes

Mac and Cheese with Roasted Tomatoes
Photo by Jan Smith

Ingredients

  • 8 plum tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
  • ½ teaspoon paprika
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour (about 2 1/4 ounces)
  • 4 garlic cloves, thinly sliced
  • ¾ teaspoon salt, divided
  • + 8 more ingredients
    • 1 tablespoon minced fresh thyme
    • 1 pound uncooked multigrain whole wheat elbow macaroni (such as Barilla Plus)
    • 1 tablespoon olive oil
    • 5 cups 1% low-fat milk
    • 1/3 cup dry breadcrumbs
    • 1 cup (4 ounces) shredded fontina cheese
    • 1 ½ cups (6 ounces) shredded extrasharp white cheddar cheese
    • Cooking spray

Preheat oven to 400°. 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 400° for 35 minutes or until tomatoes start to dry out. ...

View full recipe at My Recipes

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