Mac and Cheese with Roasted Tomatoes

Ingredients

• 0.5 teaspoon pepper black
• 6 ounces cheddar cheese shredded white
• 0.3 cup breadcrumbs dry
• 1 pound multigrain elbow macaroni whole-wheat uncooked
• 0.5 cup flour all-purpose
• 4 ounces fontina shredded
• 1 tablespoon thyme sprigs fresh minced
• 4  garlic clove thinly sliced
• 5 cups milk 1% low-fat
• 1 tablespoon olive oil 
• 2 ounces parmesan fresh grated
• 2 pounds plum tomatoes cut into 1/4-inch-thick slices
• 0.8 teaspoon salt divided

Equipment

• bowl
• baking sheet
• oven
• whisk
• baking pan
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 40
2. Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet.
3. Drizzle oil over tomatoes.
4. Sprinkle with thyme, 1/4 teaspoon salt, and garlic.
5. Bake at 400 for 35 minutes or until tomatoes start to dry out.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain well.
8. 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.
9. Add cheddar, fontina, remaining 1/2 teaspoon salt, and pepper, stirring until cheese melts.
10. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13 x 9inch baking dish coated with cooking spray.
11. Combine grated Parmesan cheese and breadcrumbs; sprinkle over pasta mixture.
12. Bake at 400 for 25 minutes or until bubbly.
13. For baby: Omit black pepper.
14. Serve spoonfuls in a small bowl.
15. Cut the tomatoes and macaroni, if needed, into bite-sized pieces.