Mac & Cheese with Roasted Tomatoes

Winter / Cozy Yumminess tonight at cookbook!! This was VERY rich and VERY filling - but it was really good!!  I liked the touch of the roasted tomatoes and the breadcrumbs on top!  We had TONS of leftovers since we stuffed ourselves with the appetizer we made tonight :Cheddar bacon Ranch Pulls.  We teamed this with the Olive Garden Salad - so good!!  I'm just all cozy thinking about it....hehe.

10 servings - Recipe Girl Blog

Ingredients:
8 plum tomatoes, cut into 1/4 inch thick slices (about 2lbs)
1 tablespoon olive oil
1 tablespoon minced fresh thyme
salt and pepper
4 cloves garlic, thinly sliced
1lb uncooked multi grain whole-wheat elbow macaroni
1/2 cup flour 
5 cups 1% low fat milk
1½ cups (6 ounces) shredded extra-sharp white cheddar cheese
1 cup (4 ounces) shredded fontina cheese
½ cup (2 ounces) grated fresh Parmesan cheese
1/3 cup dry breadcrumbs
½ tsp paprika


Preheat oven to 400°F.


Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle with thyme, ¼ teaspoon salt, and garlic. Bake for 35 minutes or until tomatoes start to dry out. Keep oven preheated.


Cook pasta according to package directions, omitting salt and fat. Drain well.


Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium-heat 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add cheddar, fontina, remaining ½ teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13×9-inch baking dish coated with cooking spray. Combine grated Parmesan, breadcrumbs, and paprika; sprinkle over pasta mixture.


Bake for 25 minutes or until bubbly.