Roasted Tomato Macaroni and Cheese Recipe

Southern Living Staff
Updated

Yields: Serves 6

Active time: 20 minutes

Total time: 30 minutes

Ingredients

  • 8 ounces uncooked elbow macaroni

  • 4 plum tomatoes (about 1 lb.), cut into 1/4-inch-thick slices

  • 1 tablespoon olive oil

  • 1 teaspoon chopped fresh oregano

  • 1/4 teaspoon black pepper

  • 1 1/4 teaspoons kosher salt, divided

  • 1 tablespoon unsalted butter

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon dry mustard

  • 1 1/2 cups 2% reduced-fat milk

  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)

  • 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)

  • 2 ounces fontina cheese, shredded (about 1/2 cup)

  • 1 ounce Parmesan cheese, grated (about 1/3 cup)

Nutrition

calories 411

protein 19g

carbohydrate 36g

fiber 2g

fat 21g

Directions

  1. Cook pasta according to package directions. Drain and set aside.

  2. Preheat oven to 450°F. Place tomato slices on a wire rack on a baking sheet. Brush on oil, and sprinkle with oregano, pepper, and 1/4 teaspoon of the salt. Bake in preheated oven until slightly charred, about 18 to 20 minutes.

  3. Meanwhile, melt butter in a medium saucepan over medium until melted, about 1 minute. Whisk in flour, and cook, whisking constantly, until the mixture takes on a slightly nutty color and smell, about 2 to 3 minutes. Whisk in dry mustard. Slowly whisk in milk, whisking constantly, and continue to cook until slightly thickened, about 4 to 5 minutes. Remove from heat, and cool slightly, about 3 minutes. Slowly whisk in Monterey Jack, Cheddar, fontina, and remaining 1 teaspoon salt; whisk constantly to combine and melt cheeses, about 2 minutes. Stir in pasta.

  4. Spoon pasta mixture into a lightly greased 11- x 7-inch (2-quart) baking dish, and top with tomato slices. Sprinkle with Parmesan cheese. Bake at 450°F until bubbly and tomatoes are charred and aromatic, about 10 minutes. Serve immediately.