Stove Top Macaroni And Cheese With Roasted Tomatoes Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread -- torn into pieces
1 teaspoon butter -- melted
12 ounces large elbow macaroni
2 cups shredded extra-sharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 can (12 oz size) evaporated low-fat milk

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Directions:

Place tomatoes in a 13 x 9" baking dish coated with cooking spray. Sprinkle with black pepper.

Bake at 375 degrees 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 melted butter. Sprinkle the crumbs on a baking sheet.

Bake at 375 degrees for 12 minutes or until golden, stirring frequently.

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.

This recipe from CDKitchen for Stove Top Macaroni And Cheese With Roasted Tomatoes serves/makes 8

Recipe ID: 92459

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