Macaroni And Cheese With Roasted Tomatoes

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 8 plum tomatoes, cut into 1/4 inch thick slices
• 1 tablespoon olive oil
• 1 tablespoon minced fresh thyme
• 1/4 teaspoon salt, divided
• 4 garlic cloves, thinly sliced
• 1 lb uncooked macaroni
• 1/2 cup all-purpose flour
• 5 cups low-fat milk
• 1 1/2 cups extra sharp cheddar cheese, shredded
• 1 cup fontina cheese, shredded
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 1/3 cup dry breadcrumbs
• 1/2 teaspoon paprika

Recipe

• 1 preheat oven to 400.
• 2 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 tsp salt and garlic. bake at 400 for 35 minutes or until tomatoes start to dry out.
• 3 cook pasta according to package directions, omitting salt and fat. drain well.
• 4 place flour in a large dutch oven, gradually add milk, stirring with a whisk until blended. cook over medium heat 8 minutes or until thick and bubbly, stirring constantly with whisk.
• 5 add cheddar, fontina, remaining 1/2 tsp salt and pepper, stirring until cheese melts.
• 6 remove from heat. stir in tomatoes and pasta. spoon into a 13x9" baking dish coated with cooking spray. combine grated parmesan cheese, bread crumbs and paprika, sprinkle over pasta mixture.
• 7 bake at 400 for 25 minutes or until bubbly.