Roasted Tomato Mac And Cheese

• Cooking spray
• 5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
• 2 tablespoons brown rice flour or all-purpose flour
• 2 tablespoons butter, softened
• 4 cups unsalted chicken stock
• 3 cups 1% low-fat milk, divided
• 3/4 teaspoon salt
• 3/4 teaspoon Dijon mustard
• 18 ounces brown rice elbows (such as Tinkyada) or whole-grain pasta shells
• 4 1/2 ounces (1/2 package) frozen artichoke hearts, thawed and halved
• 6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
• 3 ounces fontina cheese, shredded (about 3/4 cup)
• 2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
• 1/2 teaspoon freshly ground black pepper

1. Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.
2. Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside.
3. Combine flour and butter in a bowl until a paste forms.
4. Place a large high-sided saute pan over medium-high heat. Add stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, fontina, 6 tablespoons Parmesan, and pepper.
5. Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.

cooking spray, tomatoes, brown rice flour, butter, milk, salt, mustard, brown rice elbows, cheddar cheese, fontina cheese, parmesan cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-tomato-mac-cheese (may not work)