Stove-Top Macaroni and Cheese with Roasted Tomatoes Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.
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
Instructions
- 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; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.
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