Stove-Top Macaroni and Cheese with Roasted Tomatoes
Stove-Top Macaroni and Cheese with Roasted Tomatoes might be a good recipe to expand your main course repertoire. This recipe serves 8. One portion of this dish contains roughly 18g of protein, 14g of fat, and a total of 379 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of pepper, evaporated milk, egg substitute, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert.
Instructions
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.