Macaroni And Cheese

• coarse salt and ground pepper
• 1 pint cherry or grape tomatoes
• 1 teaspoon olive oil
• 12 ounces plain or whole-wheat corkscrew pasta (fusilli)
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups low-fat (1%) milk
• pinch of ground nutmeg
• 8 ounces sharp cheddar cheese, shredded (2 cups) plus more for serving (optional)

1. 1. Preheat oven to 475u0b0. Bring a large pot of salted water to a boil. Meanwhile, line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on prepared baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes; set aside.
2. 2. Cook pasta in boiling water until al dente, according to package instructions. Drain; set aside.
3. 3. While pasta is cooking, melt butter over low heat in a large saucepan. Add flour; cook, whisking, 1 minute.
4. Gradually. whisk in milk, then nutmeg, 1/2 teaspoon coarse salt, and a pinch of pepper; bring to a simmer. Cook, whisking constantly, until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in cheese until melted.
5. 4. Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it stands). Serve topped with tomatoes and, if desired, additional grated cheddar

salt, cherry, olive oil, pasta, butter, allpurpose, lowfat, ground nutmeg, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/macaroni-and-cheese-50097782 (may not work)