Ingredients:
Cooking spray
8 plum tomatoes, cut into 1/4-in. thick slices
1 tbsp olive oil
1 tbsp minced fresh tyme (1 tsp. tried)
3/4 tsp salt, divided
4 garlic cloves, thinly sliced
1 lb uncooked whole wheat elbow macaroni
1/2 cup flour
5 cups 1% lowfat milk
1.5 cups (6 oz) shredded extrasharp white cheddar cheese
1 cup (4 oz) shredded fontina cheese
1/2 tsp black pepper
1/2 cup (2 oz) grated fresh Parmesan cheese
1/3 cup dry bread crumbs
1/2 tsp 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
tyme, 1/4 tsp salt and garlic. Bake at 400 for 35 minutes or
until tomatoes start to dry out.
3. Cook pasta according to directions, omitting fat and salt.
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 contantly with a
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 13 X 9 inch baking dish coated
with cooking spray. Combine grated Parmesan cheese, breadcrumbs,
and paprika; sprinkle over pasta. Bake at 400 for 25 minutes or
until bubbly.
Yield: 10 servings (serving size 1 cup)
Nutritional Information:
Calories 411; Fat 14g; Protien 22.8g; Fiber 4.7g; Sodium 638mg