Stove-Top Macaroni and Cheese with Roasted Tomatoes
Serves 6
Ingredients:
3 cups halved cherry tomatoescooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extra sharp Cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated milk
1. Preheat oven to 375 degrees .
2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375 degrees for 30 minutes or until browned, stirring occasionally.
3. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375 degrees 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. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.
In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.
Source: www.myrecipes.com
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