Roasted Tomato Mac and Cheese

By joanmarie

Ingredients

• Cooking spray
• 5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
• 2 tablespoons brown rice flour or all-purpose flour
• 2 tablespoons butter, softened
• 4 cups unsalted chicken stock
• 3 cups 1% low-fat milk, divided
• 3/4 teaspoon salt
• 3/4 teaspoon Dijon mustard
• 18 ounces brown rice elbows (such as Tinkyáda) or whole-grain pasta shells
• 4 1/2 ounces (1/2 package) frozen artichoke hearts, thawed and halved
• 6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
• 3 ounces fontina cheese, shredded (about 3/4 cup)
• 2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
• 1/2 teaspoon freshly ground black pepper

Details

Cooking time 42mins
Adapted from cooking light.com

Preparation

Step 1

1. Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.
2. Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside.
3. Combine flour and butter in a bowl until a paste forms.
4. Place a large high-sided sauté pan over medium-high heat. Add stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, fontina, 6 tablespoons Parmesan, and pepper.
5. Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.