Stove-Top Macaroni and Cheese with Roasted Tomatoes

By porcalina

Ingredients

• 3 * 3 cups halved cherry tomatoes
• * Cooking spray
• 1/4 * 1/4 teaspoon black pepper
• 3 * 3 ounces sourdough bread, torn into pieces
• 1 * 1 teaspoon butter, melted
• 12 * 12 ounces large elbow macaroni
• 2 * 2 cups (8 ounces) shredded extrasharp cheddar cheese
• 1/4 * 1/4 cup egg substitute
• 1 1/2 * 1 1/2 teaspoons kosher salt
• 1/4 * 1/4 teaspoon ground red pepper
• 1 * 1 (12-ounce) can evaporated low-fat milk

Preparation

Step 1

Preheat oven to 375°.

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.

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.

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.
Nutritional Information

Calories:
357 (29% from fat)
Fat:
11.4g (sat 6.6g,mono 3.1g,poly 0.8g)