![Roasted Tomato Macaroni and Cheese](https://cdn.statically.io/img/www.southernliving.com/thmb/7q-b3Kn3K8mMWEXiYxaELjcyQew=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/roasted_tomato_macaroni_and_cheese_2531701_qfsba_1465_0-2000-d44c88a5a60d40eeab247b8e3142d272.jpg)
Ingredients
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8 ounces uncooked elbow macaroni
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4 plum tomatoes (about 1 lb.), cut into 1/4-inch-thick slices
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1 tablespoon olive oil
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1 teaspoon chopped fresh oregano
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1/4 teaspoon black pepper
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1 1/4 teaspoons kosher salt, divided
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1/2 teaspoon dry mustard
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1 1/2 cups 2% reduced-fat milk
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4 ounces Monterey Jack cheese, shredded (about 1 cup)
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3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
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2 ounces fontina cheese, shredded (about 1/2 cup)
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1 ounce Parmesan cheese, grated (about 1/3 cup)
Directions
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Cook pasta according to package directions. Drain and set aside.
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Preheat oven to 450°F. Place tomato slices on a wire rack on a baking sheet. Brush on oil, and sprinkle with oregano, pepper, and 1/4 teaspoon of the salt. Bake in preheated oven until slightly charred, about 18 to 20 minutes.
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Meanwhile, melt butter in a medium saucepan over medium until melted, about 1 minute. Whisk in flour, and cook, whisking constantly, until the mixture takes on a slightly nutty color and smell, about 2 to 3 minutes. Whisk in dry mustard. Slowly whisk in milk, whisking constantly, and continue to cook until slightly thickened, about 4 to 5 minutes. Remove from heat, and cool slightly, about 3 minutes. Slowly whisk in Monterey Jack, Cheddar, fontina, and remaining 1 teaspoon salt; whisk constantly to combine and melt cheeses, about 2 minutes. Stir in pasta.
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Spoon pasta mixture into a lightly greased 11- x 7-inch (2-quart) baking dish, and top with tomato slices. Sprinkle with Parmesan cheese. Bake at 450°F until bubbly and tomatoes are charred and aromatic, about 10 minutes. Serve immediately.
Nutrition Facts (per serving)
411 | Calories |
21g | Fat |
36g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 411 | |
% Daily Value * | |
Total Fat 21g | 27% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 7% |
Protein 19g | 38% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.