Recipe by smiles4u
This was in a recent issue of Cooking Light Magazine and sounds delicious. Posting here for safekeeping to try soon.
- 8 plum tomatoes, cut into 1/4 inch thick slices
- 1 tablespoon olive oil
- 1 tablespoon minced fresh thyme
- 1⁄4 teaspoon salt, divided
- 4 garlic cloves, thinly sliced
- 1 lb uncooked macaroni
- 1⁄2 cup all-purpose flour
- 5 cups low-fat milk
- 1 1⁄2 cups extra sharp white cheddar cheese, shredded
- 1 cup Fontina cheese, shredded
- 1⁄2 teaspoon black pepper
- 1⁄2 cup grated parmesan cheese
- 1⁄3 cup dry breadcrumbs
- 1⁄2 teaspoon paprika
Directions See How It's Made
- Preheat oven to 400.
- Cover a baking sheet with aluminum foil and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes, sprinkle with thyme, 1/4 tsp salt and garlic. Bake at 400 for 35 minutes or until tomatoes start to dry out.
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- 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 whisk.
- Add cheddar, fontina, remaining 1/2 tsp salt and pepper, stirring until cheese melts.
- Remove from heat. Stir in tomatoes and pasta. Spoon into a 13x9" baking dish coated with cooking spray. Combine grated Parmesan cheese, bread crumbs and paprika, sprinkle over pasta mixture.
- Bake at 400 for 25 minutes or until bubbly.