Macaroni and Cheese With Roasted Tomatoes

• 8 plum tomatoes, cut into 1/4 inch thick slices
• 1 tablespoon olive oil
• 1 tablespoon minced fresh thyme
• 14 teaspoon salt, divided
• 4 garlic cloves, thinly sliced
• 1 lb uncooked macaroni
• 12 cup all-purpose flour
• 5 cups low-fat milk
• 1 12 cups extra sharp white cheddar cheese, shredded
• 1 cup Fontina cheese, shredded
• 12 teaspoon black pepper
• 12 cup grated parmesan cheese
• 13 cup dry breadcrumbs
• 12 teaspoon paprika

1. Preheat oven to 400.
2. Cover a baking sheet with aluminum foil and coat foil with cooking spray.
3. Arrange tomato slices in a single layer on baking sheet.
4. Drizzle oil over tomatoes, sprinkle with thyme, 1/4 tsp salt and garlic.
5. Bake at 400 for 35 minutes or until tomatoes start to dry out.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain well.
8. Place flour in a large dutch oven, gradually add milk, stirring with a whisk until blended.
9. Cook over medium heat 8 minutes or until thick and bubbly, stirring constantly with whisk.
10. Add cheddar, fontina, remaining 1/2 tsp salt and pepper, stirring until cheese melts.
11. Remove from heat.
12. Stir in tomatoes and pasta.
13. Spoon into a 13x9" baking dish coated with cooking spray.
14. Combine grated Parmesan cheese, bread crumbs and paprika, sprinkle over pasta mixture.
15. Bake at 400 for 25 minutes or until bubbly.

tomatoes, olive oil, thyme, salt, garlic, macaroni, flour, lowfat milk, extra sharp white cheddar cheese, fontina cheese, black pepper, parmesan cheese, breadcrumbs, paprika

Taken from www.food.com/recipe/macaroni-and-cheese-with-roasted-tomatoes-167262 (may not work)