Stove-Top Macaroni and Cheese with Roasted Tomatoes

By KodiakDavis

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 extrasharp cheddar cheese
• 1/4 cup egg substitute
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground red pepper
• 1 (12-ounce) can evaporated low-fat milk

Details

Servings 8
Adapted from myrecipes.com

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;
Note: The macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.
cook 4 minutes or until cheese melts, stirring constantly.
Stir in tomatoes.
Sprinkle each serving with about 3 tablespoons breadcrumbs.