Macaroni and Cheese With Roasted Tomatoes

This was in a recent issue of Cooking Light Magazine and sounds delicious. Posting here for safekeeping to try soon.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• 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

1. Preheat oven to 400.
2. 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.
3. Cook pasta according to package directions, omitting salt and fat. Drain well.
4. 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.
5. Add cheddar, fontina, remaining 1/2 tsp salt and pepper, stirring until cheese melts.
6. 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.
7. Bake at 400 for 25 minutes or until bubbly.