Stovetop Macaroni & Cheese with Roasted Tomatoes
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.