Another great recipe! I got this from Cookinglight.com (through myrecipes). I made it last night and even my three year old loved it! I used store bought bread crumbs instead of making them and did not put the red pepper flakes in.
In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.
Yield
8 servings (serving size: 1 cup)
Ingredients
3 cups halved cherry tomatoes
Cooking spray
1/4 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
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk
Preparation
Preheat oven to 375°. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.
While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.
Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.
Nutritional Information
Calories: 357 (29% from fat)
Fat: 11.4g (sat 6.6g,mono 3.1g,poly 0.8g)
Protein: 18.1g
Carbohydrate: 45.2g
Fiber: 2g
Cholesterol: 33mg
Iron: 2.7mg
Sodium: 669mg
Calcium: 350mg
1 comment:
Oh, I heart Cooking Light! So many delicious recipes, many of which come in around 6 or 7 points per serving. I will have to give this mac & cheese a try...sounds delish!
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