Blush Mac and Cheese with Tomatoes
You can never have too many main course recipes, so give Blush Mac and Cheese with Tomatoes If you have baby spinach leaves, container grape tomatoes, sharp cheddar cheese, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Instructions
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until tomatoes are beginning to blacken.
While tomatoes cook, heat a large saucepan over medium-high heat.
Add canola oil to pan; swirl to coat.
Add diced shallots, minced garlic, and thyme; saut 2 minutes or until tender, stirring frequently.
Add tomato paste; cook for 2 minutes, stirring occasionally.
Add flour; cook 1 minute, stirring constantly. Stir in milk, black pepper, and salt; bring to a boil. Cook 4 minutes or until thick and bubbly, stirring frequently.
Add spinach, stirring constantly until spinach starts to wilt.
Add shredded cheddar cheese, and stir until smooth. Stir in cooked pasta. Top with the roasted tomatoes.