Mac and Cheese with Roasted Tomatoes

Ingredients

• 1/2 container grape tomatoes
• 1 teaspoon olive oil
• 1/4 teaspoon dried ground thyme
• dash of salt
• 1 garlic clove, minced
• 1 cup elbow macaroni *
• 1/8 c. flour
• 1 1/4 cup 1% milk
• 3/4 cup shredded sharp cheddar cheese
• 1/8 teaspoon black pepper
• 2 Tbsp grated Parmesan cheese
• 2 tablespoons plain dry breadcrumbs
• 1/8 teaspoon paprika

Directions

1. Preheat oven to 400 degrees.
2. Slice grape tomatoes in half and arrange on a baking sheet. Drizzle oil over tomatoes. Sprinkle tomatoes with thyme, salt, and minced garlic. Bake for 12 minutes, until tomatoes begin to pop and dry out.
3. While tomatoes roast, cook pasta according to package directions. Drain well.
4. Place flour into a saucepan. Heat saucepan to medium heat. Gradually add milk to pan, while stirring with a whisk, until blended. Stirring constantly, cook until thick and bubbly (about 6 minutes).
5. Add cheddar cheese and pepper, stirring until cheese melts. Remove from heat.
6. Stir roasted tomatoes and cooked pasta into cheese sauce.
7. Spoon mac and cheese into an individual lasagna dish or two oven-proof soup bowls.
8. Combine grated Parmesan cheese, breadcrumbs, and paprika in a small bowl; sprinkle over pasta mixture evenly.
9. Bake at 400 degrees for 25 minutes or until bubbly.

*Note: Consider using whole wheat elbow macaroni (like Barilla Plus) to include additional whole grains in your diet.

Recipe Summary:

Yield: 3 main dish servings

Nutrition Facts:

Calories: 427
Fat: 12 gms
Protein: 20 gms
Carbohydrate: 50 gms
Sodium: 425 mgs
Fiber: 2 gms

Source: Recipe courtesy of Lindsey B. Bickers Bock, MPH, Health Education Specialist, Healthy Devils Peer Education Program Coordinator