Lighter Mac and Cheese
This recipe for Lighter Mac and Cheese has all the elements and flavors of a classic mac and cheese, but with a little bit of a healthier kick, thanks to roasted tomatoes and whole wheat breadcrumb.
Print
Pin
Makes: 8 servings
📧 Email Me This Recipe
Ingredients
- 6 3-inch vine-ripened tomatoes cut into twenty-four ¼-inch-thick slices
- 3 tablespoon olive oil divided
- 1 ½ tsp fresh thyme leaves plus 8 thyme sprigs
- Salt and pepper
- 5 slices whole wheat bread
- 2 tablespoon unsalted butter divided
- 1 lb. elbow macaroni
- 2 cups 1% milk divided
- 5 tablespoon all-purpose flour
- Pinch nutmeg
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 cups low-sodium chicken broth
- 2 ¼ cups (8 oz) grated extra-sharp cheddar cheese
- ½ cup (1 oz) grated parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Place tomatoes on rimmed baking sheets in a single layer. Drizzle tomatoes with about 2 tablespoon of olive oil and sprinkle each with 1 teaspoon thyme leaves. Season with salt and pepper. Bake until tomatoes are soft, about 20 minutes. Remove from oven and leave oven on.
- Place bread in a food processor and process until coarse crumbs form. In a medium skillet over medium heat, melt butter and remaining 1 tablespoon olive oil. Add breadcrumbs and toss to coat. Season with salt and pepper and set aside.
- Bring a large pot of salted water to a boil over high heat. Add macaroni and cook for about 5 minutes, until almost al dente. Drain macaroni and run under cold water to stop cooking. Transfer to a large bowl.
- In a small bowl, whisk ⅓ cup of the milk and the flour until smooth.
- In a medium saucepan over medium heat, melt remaining 1 tablespoon butter. Stir in nutmeg, cayenne, garlic powder, remaining ½ teaspoon thyme leaves, and 1 teaspoon salt. Add remaining milk and chicken stock. Whisk in flour mixture and bring to a boil, whisking frequently. Once boiling, reduce to a simmer and cook for about 8 minutes, continuing to whisk frequently. Add cheddar and parmesan and stir until melted. Pour mixture over macaroni and stir until well coated.
- Put eight 10 oz ramekins on a baking sheet and place 2 tomato slices in bottom of each. Divide macaroni mixture evenly among ramekins and top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs.
- Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
Notes
- Adapted from marthastewart.com
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!