Stove-Top Macaroni And Cheese With Roasted Tomatoes

• 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

1. Preheat oven to 375u0b0.
2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375u0b0 for 30 minutes or until browned, stirring occasionally.
3. 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 375u0b0 for 12 minutes or until golden, stirring frequently.
4. 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.

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

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