Mac and Cheese with Roasted Tomatoes

Mac and Cheese with Roasted Tomatoes
Photo by Jan Smith

Ingredients

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

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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