- 10
Ingredients
- 8 plum tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
- 1 tablespoon olive oil
- 1 tablespoon minced fresh thyme
- 3/4 teaspoon salt, divided
- 4 garlic cloves, thinly sliced
- 1 pound whole wheat macaroni
- 1/2 cup flour
- 5 cups 1% low-fat milk
- 1 1/2 cups shredded sharp cheddar cheese (6 ounces)
- 1 cup fontina cheese, shredded (4 ounces)
- 1/2 teaspoon black pepper
- 1/2 cup grated fresh Parmesan cheese (2 ounces)
- 1/3 cup dry breadcrumbs
- 1/2 teaspoon paprika
Preparation
Step 1
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.
5. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Combine grated Parmesan cheese, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.
This was good - much better the next day. Changes for next time - use more tomatoes (and cut them up more after roasting), add additional roasted veggies (roasted peppers would be great), add more salt and pepper, and maybe red pepper flakes. Used dried, rather than fresh, thyme.