Stove-Top Macaroni and Cheese with Roasted Tomatoes

Ingredients

• 3 cups halved cherry tomatoes
• 1 (12-ounce) can evaporated low-fat milk
• 1 teaspoon butter, melted
• ¼ teaspoon ground red pepper
• 1 ½ teaspoons kosher salt
• ¼ cup egg substitute
• 12 ounces large elbow macaroni
• + 4 more ingredients
• • 2 cups (8 ounces) shredded extrasharp cheddar cheese
  • 3 ounces sourdough bread, torn into pieces
  • ¼ teaspoon black pepper
  • Cooking spray

Preheat oven to 375°. Place tomatoes in a 13 x 9-inch baking dish 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 melt...

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