Mac and Cheese with Roasted Tomatoes

Ingredients

Cooking spray

8 plum tomatoes (about 2 pounds), cut into 1/4-inch-thick slices

1 tablespoon olive oil

1 tablespoon minced fresh thyme

3/4 teaspoon salt, divided

4 garlic cloves, thinly sliced

1 pound uncooked multigrain whole-wheat elbow macaroni

2.25 ounces all-purpose flour (about 1/2 cup)

5 cups 1% low-fat milk

1 1/2 cups (6 ounces) shredded extrasharp white cheddar cheese

1 cup (4 ounces) shredded fontina cheese

1/2 teaspoon black pepper

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/3 cup dry breadcrumbs

Preparation

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 teaspoon 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 a whisk. Add cheddar, fontina, remaining 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13 x 9–inch baking dish coated with cooking spray. Combine grated Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.

For baby: Omit black pepper. Serve spoonfuls in a small bowl. Cut the tomatoes and macaroni, if needed, into bite-sized pieces.