Macaroni and Cheese With Roasted Tomatoes

Ingredients

• 8 plum tomatoes, cut into 1/4 inch thick slices
• 1 tablespoon olive oil
• 1 tablespoon minced fresh thyme
• 1/4 teaspoon salt, divided
• 4 garlic cloves, thinly sliced
• 1 lb uncooked macaroni
• 1/2 cup all-purpose flour
• 5 cups low-fat milk
• 1 1/2 cups extra sharp white cheddar cheese, shredded
• 1 cup Fontina cheese, shredded
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 1/3 cup dry breadcrumbs
• 1/2 teaspoon paprika

Directions

1. 1

   Preheat oven to 400.

2. 2

   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, 1/4 tsp salt and garlic. Bake at 400 for 35 minutes or until tomatoes start to dry out.

3. 3

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

4. 4

   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 whisk.

5. 5

   Add cheddar, fontina, remaining 1/2 tsp salt and pepper, stirring until cheese melts.

6. 6

   Remove from heat. Stir in tomatoes and pasta. Spoon into a 13x9" baking dish coated with cooking spray. Combine grated Parmesan cheese, bread crumbs and paprika, sprinkle over pasta mixture.

7. 7

   Bake at 400 for 25 minutes or until bubbly.