Stove Top Macaroni and Cheese With Roasted Tomatoes

• 3 cups halved cherry tomatoes
• cooking spray
• 14 teaspoon black pepper
• 1 12 cups breadcrumbs (italian or other seasoning)
• 1 teaspoon butter, melted
• 12 ounces large elbow macaroni
• 2 cups shredded extra-sharp cheddar cheese
• 14 cup egg substitute or 1 egg, sightly beaten
• 1 12 teaspoons kosher salt
• 14 teaspoon ground red pepper
• 1 (12 ounce) can evaporated low-fat milk

1. Preheat oven to 375.
2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray.
3. Sprinkle with black pepper.
4. Bake at 375 for 30 minutes or until browned, stirring occasionally.
5. While tomatoes cook, Toss bread crumbs with melted butter.
6. Sprinkle the crumbs on a baking sheet, and bake alongside the tomatoes for 12 minutes or until golden, stirring frequently.
7. Cook macaroni in boiling water 7 minutes; drain.
8. Return macaroni to pan; place over medium-low heat, do not heat any higher or cheese and sauce will get grainy.
9. Add cheese and remaining ingredients; cook until cheese melts, stirring constantly.
10. Remove tomatoes from the baking dish with a slotted spoon so as not to get too much extra liquid.
11. Stir tomatoes into macaroni and cheese or serve along side.
12. Sprinkle each serving with about 3 tablespoons breadcrumbs.
13. Salt and pepper to taste.

halved cherry tomatoes, cooking spray, black pepper, breadcrumbs, butter, elbow macaroni, cheddar cheese, egg substitute, kosher salt, ground red pepper, milk

Taken from www.food.com/recipe/stove-top-macaroni-and-cheese-with-roasted-tomatoes-158674 (may not work)