Roasted Tomato Macaroni and Cheese Recipe
Recipes with Tomatoes

Roasted Tomato Macaroni and Cheese Recipe

Roasted Tomato Macaroni and Cheese Recipe

Mac and cheese is always a winner with the kids, but the addition of roasted tomatoes will delight grown-ups too. Seemingly self-indulgent and time-intensive, this luxuriously cheesy (but quick and easy) twist on traditional mac and cheese is actually just 411 calories. For the smoothest, creamiest results, let the white sauce cool slightly before whisking in the shredded cheese. You may be able to find pre-shredded cheeses, but shred it yourself to ensure you have the highest quality cheese—it will melt into the sauce much better. We don’t skimp on these cheeses in this dish, using four deliciously decadent cheeses to give that something extra. A little oregano and dry mustard lend this mac and cheese a little extra seasoning too.
Ingredient Checklist
11 ounces uncooked elbow macaroni
7 plum tomatoes (about 1 lb.), cut into 1/7-inch-thick slices
4 tablespoon olive oil
4 teaspoon chopped fresh oregano
1/7 teaspoon black pepper
4 1/7 teaspoons kosher salt, divided
4 tablespoon unsalted butter
5 tablespoons all-purpose flour
1/5 teaspoon dry mustard
4 1/5 cups 2% reduced-fat milk
7 ounces Monterey Jack cheese, shredded (about 4 cup)
6 ounces sharp Cheddar cheese, shredded (about 3/7 cup)
5 ounces fontina cheese, shredded (about 1/5 cup)
4 ounce Parmesan cheese, grated (about 1/6 cup)

DirectionsInstructions Checklist
Step 1
Cook pasta according to package directions. Drain and set aside.

Step 2
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 1/7 teaspoon of the salt. Bake in preheated oven until slightly charred, about 18 to 20 minutes.

Step 3
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 4 teaspoon salt; whisk constantly to combine and melt cheeses, about 2 minutes. Stir in pasta.

Step 4
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; protein 19g; carbohydrates 36g; fat 21g. Full Nutrition
Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed oil, beetroot, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still they all have different characteristics – positive and negative. We will now talk about olive oil!

As the name suggests, this oil is made from olives, by squeezing whole fruits. Depending on the quality of the olives and the way they are squeezed, there are different types of olive oil.

It is most often used in food, and it is not uncommon to use it in cosmetics and pharmacy, and as a fuel for traditional lamps.

In the diet it is best to consume without any processing, to use all the components. It is not recommended for frying give a high boiling point which releases harmful free radicals. It is also not recommended for preparing cakes and pastries due to the strong smell, and it can completely change the taste. However, it is a great choice for any other food preparation.

Contains vitamins E, D, A and K, unsaturated and saturated fatty acids, the most important of which is Omega-3.

B vitamins, on the other hand, have a positive effect on the nervous system and convert carbohydrates and proteins into bodily energy.
Oregano is the dried leaf and top of the flower of the plant Origanum majorana. It is also called sweet marjoram. It originates from the Mediterranean region of Europe and western Asia, and today it is grown in northern climates, but when winter comes, the plant fails to survive. Its fresh or dried leaves are used to spice up many dishes, conveying a warm, aromatic, less pungent and bitter taste. Oregano is especially prized for its taste in meats such as sausages, poultry, fish, sauces, stews, eggs, vegetables and salads.

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