Stove-Top Macaroni and Cheese with Roasted Tomatoes

Stove-Top Macaroni and Cheese with Roasted Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (12-ounce) can evaporated low-fat milk
  • 3 cups halved cherry tomatoes
  • ¼ cup egg substitute
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon black pepper
  • 3 ounces sourdough bread, torn into pieces
  • + 15 more ingredients
    • 3 cups halved cherry tomatoes
    • 1 teaspoon butter, melted
    • Cooking spray
    • 12 ounces large elbow macaroni
    • ¼ cup egg substitute
    • 3 ounces sourdough bread, torn into pieces
    • 1 teaspoon butter, melted
    • 12 ounces large elbow macaroni
    • ¼ teaspoon black pepper
    • 2 cups (8 ounces) shredded extrasharp cheddar cheese
    • 1 ½ teaspoons kosher salt
    • Cooking spray
    • 1 ½ teaspoons kosher salt
    • 2 cups (8 ounces) shredded extrasharp cheddar cheese
    • 1 (12-ounce) can evaporated low-fat milk

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...

View full recipe at My Recipes

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