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Stove-Top Macaroni and Cheese with Roasted Tomatoes
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Dinner in a hurry
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| 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 (8 ounces) shredded extra sharp cheddar cheese 1/4 cup egg substitue or 1 egg 1 1/2 teaspoons kosher salt 1/4 teaspoon ground red pepper 1 (12-ounce) can evaporated low-fat milk |
| Instructions: 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 food processer, pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet and back at 375 degrees for 12 minutes or until golden; stirring frequently. |
| 4. Cook macaroni in boiling water for 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. Srpinkle each serving with about 3 tablespoons bread-crumbs. |
| Yield: 8 servings (serving size: 1 cup) |
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Source: Cooking Light, February 2005
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