This recipe takes the classic comfort food to a whole new level. Roasted cherry tomatoes add a burst of flavor, while crispy sourdough breadcrumbs provide a delightful crunch. It’s a dish that balances creamy, cheesy goodness with the bright, tangy notes of roasted tomatoes.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 6
Ingredients:
- 3 cups halved cherry tomatoes
- Cooking spray
- ¼ teaspoon black pepper
- 3 ounces sourdough bread, torn into pieces
- 1 teaspoon butter, melted
- 12 ounces large elbow macaroni
- 2 cups (8 ounces) shredded extrasharp cheddar cheese
- ¼ cup egg substitute
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground red pepper
- 1 (12-ounce) can evaporated low-fat milk
Instructions:
- Roast the Tomatoes:
- Preheat your oven to 375°F (190°C).
- Place the halved cherry tomatoes in a 13×9-inch baking dish coated with cooking spray.
- Sprinkle them with black pepper.
- Roast the tomatoes in the oven for about 30 minutes or until they turn brown, stirring occasionally.
- Prepare the Crispy Breadcrumbs:
- While the tomatoes are roasting, put the torn sourdough bread pieces in a food processor and pulse it twice or until you get coarse crumbs.
- Toss the breadcrumbs with melted butter.
- Spread the crumbs on a baking sheet.
- Bake them at 375°F (190°C) for approximately 12 minutes or until they become golden brown, stirring frequently.
- Cook the Macaroni:
- Cook the large elbow macaroni in boiling water for about 7 minutes or until they are al dente.
- Drain the macaroni and return it to the pan.
- Place the pan over medium-low heat.
- Prepare the Cheese Sauce:
- Add the shredded cheddar cheese, egg substitute, kosher salt, and ground red pepper to the macaroni.
- Cook for about 4 minutes or until the cheese has melted, stirring constantly.
- Combine and Serve:
- Stir the roasted tomatoes into the cheesy macaroni.
- Sprinkle each serving with approximately 3 tablespoons of the crispy breadcrumbs.
Nutrition Facts (Per Serving):
- Calories: 357 kcal
- Fat: 11.4g
- Saturated Fat: 6.6g
- Monounsaturated Fat: 3.1g
- Polyunsaturated Fat: 0.8g
- Protein: 18.1g
- Carbohydrates: 45.2g
- Fiber: 2g
- Cholesterol: 33mg
- Iron: 2.7mg
- Sodium: 669mg
- Calcium: 350mg
Please remember that these nutritional values are estimations and may vary based on factors such as the specific ingredient brands chosen and portion sizes.
Cooking Tips:
- You can use a mix of cherry tomatoes for added color and flavor. Try heirloom or grape tomatoes for a different twist.
- For extra crispy breadcrumbs, toast them in a skillet over medium heat with a touch of olive oil until golden brown.
- If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.
- Prepare the breadcrumbs topping and the roasted tomatoes in advance to save time when you’re ready to assemble and bake the macaroni and cheese.