Stove Top Macaroni And Cheese With Roasted Tomatoes

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 cups halved cherry tomatoes
• cooking spray
• 1/4 teaspoon black pepper
• 1 1/2 cups breadcrumbs (italian or other seasoning)
• 1 teaspoon butter, melted
• 12 ounces large elbow macaroni
• 2 cups shredded extra-sharp cheddar cheese
• 1/4 cup egg substitute or 1 egg, sightly beaten
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground red pepper
• 1 (12 ounce) can evaporated low-fat milk

Recipe

• 1 preheat oven to 375°.
• 2 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.
• 3 while tomatoes cook, toss bread crumbs with melted butter. sprinkle the crumbs on a baking sheet, and bake alongside the tomatoes for 12 minutes or until golden, stirring frequently.
• 4 cook macaroni in boiling water 7 minutes; drain. return macaroni to pan; place over medium-low heat, do not heat any higher or cheese and sauce will get grainy. add cheese and remaining ingredients; cook until cheese melts, stirring constantly.
• 5 remove tomatoes from the baking dish with a slotted spoon so as not to get too much extra liquid. stir tomatoes into macaroni and cheese or serve along side.
• 6 sprinkle each serving with about 3 tablespoons breadcrumbs. salt and pepper to taste.