Blush Mac and Cheese with Tomatoes

Ingredients

• 4 ounces baby spinach leaves 
• 0.8 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 4 servings celery and parsley salad 
• 8 ounces rotini pasta uncooked
• 1 tablespoon flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 2 tablespoons garlic minced
• 1 container grape tomatoes (1-pint)
• 0.5 teaspoon kosher salt 
• 1.3 cups milk 1% low-fat
• 0.3 cup shallots diced
• 4 ounces sharp cheddar cheese shredded white reduced-fat
• 2 tablespoons tomato paste unsalted

Equipment

• frying pan
• sauce pan
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until tomatoes are beginning to blacken.
4. While tomatoes cook, heat a large saucepan over medium-high heat.
5. Add canola oil to pan; swirl to coat.
6. Add diced shallots, minced garlic, and thyme; saut 2 minutes or until tender, stirring frequently.
7. Add tomato paste; cook for 2 minutes, stirring occasionally.
8. 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.
9. Remove from heat.
10. Add spinach, stirring constantly until spinach starts to wilt.
11. Add shredded cheddar cheese, and stir until smooth. Stir in cooked pasta. Top with the roasted tomatoes.