While Deacon napped last evening, I was able to throw together this Cooking Light version of Macaroni and Cheese. The ultimate comfort food. I've always been a fan of throwing a thinly sliced tomato onto grilled cheese sandwiches so the roasted tomatoes sounded excellent to me!
This macaroni and cheese had a great texture and consistency! It was very creamy and tasted way more indulgent than it is! I accidentally grabbed sharp cheddar instead of extra sharp cheddar which may be why it wasn't quite as cheesy as I would have liked. But the tomatoes and breadcrumbs are a fantastic way to easily dress up macaroni and cheese! Throw in a side salad and you've got a not-so-bad-for-you but still very tasty, comfort food!
Stove Top Macaroni and Cheese with Roasted Tomatoes
(Source: Cooking Light, January 2005)
3 cups halved cherry tomatoes
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 extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk
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, 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° 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.
Calories: 357 (29% from fat)Fat: 11.4g (sat 6.6g,mono 3.1g,poly 0.8g) Protein: 18.1g Carbohydrate: 45.2g Fiber: 2g Cholesterol: 33mg Iron: 2.7mg Sodium: 669mg Calcium: 350mg