Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Vegetarian
Nutrition Content: Low Fat
Meal Type: Entree
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
Preparation
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.
Cook's Notes
8 servings (serving size: 1 cup)
WW: 8 pts
Nutrition Information
Calories: 357
;
Total Fat: 11.4
;
Saturated Fat: 6.6
;
Polyunsaturated Fat: 0,8
;
Carbohydrates: 45.2
;
Protein: 18.1
;
Calcium: 350
;
Sodium: 669
;
Iron: 2.7
;
Fiber: 2