Stove-Top Macaroni and Cheese with Roasted Tomatoes (#1025)

Serves
Ready
8
1
Hours
Prep
Cook
10
Minutes
50
Minutes
Categories
Pastas Any American Brunch Dinner Lunch Entrée Main Cheese Dairy Grains Oils Vegetables Vegetarian Dairy Gluten Milk Wheat Bake Boil Mild
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Ingredients

  • 3 cups Cherry Tomatoes halved
  • 1 Nonstick Cooking Spray as needed
  • 1/4 tsp Black Pepper
  • 3 oz Sourdough Bread torn into pieces
  • 1 tsp Butter melted
  • 12 oz Elbow Macaroni large
  • 8 oz Cheddar Cheese shredded extrashar
  • 1/4 cup Liquid Egg Substitute or 1 large egg
  • 1 1/2 tsp Kosher Salt
  • 1/4 tsp Red Pepper Flakes
  • 12 oz Evaporated Milk low-fat

Directions

  1. Preheat oven to 375°.
  2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray.
  3. Sprinkle with black pepper.
  4. Bake at 375° for 30 minutes or until browned, stirring occasionally.
  5. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly.
  6. Toss crumbs with melted butter.
  7. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.
  8. Cook macaroni in boiling water 7 minutes; drain.
  9. Return macaroni to pan; place over medium-low heat.
  10. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly.
  11. Stir in tomatoes.
  12. Sprinkle each serving with about 3 tablespoons breadcrumbs.
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