Stove-Top Macaroni and Cheese with Roasted Tomatoes

By jmartin

Ingredients

• 3 c. cherry tomatoes, halved
• Cooking spray
• 1/4 tsp. black pepper
• 3 oz. gluten free bread, torn into pieces
• 1 tsp. butter, melted
• 12 oz. gluten free elbow macaroni
• 2 c. shredded extra sharp cheddar cheese
• 1/4 c. egg substitute
• 1 1/2 tsp. kosher salt
• 1/4 tsp. ground red pepper
• 1 (12-oz.) can low-fat evaporated milk

Details

Servings 8
Adapted from glutenfreechecklist.com

Preparation

Step 1

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 gluten free 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 gluten free pasta according to package directions, until al dente. Return pasta 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 with breadcrumbs and serve.