Stovetop Macaroni and Cheese with Roasted Tomatoes

Fall is in the air. Even though it is 85 degrees outside in San Luis Obispo, I am dreaming of stews, soups and braised everything, so I figured it was time to post my favorite mac recipe. This recipe originated in a Cooking Light circa 2005 when Melanie and I were roommates in college. We love it so much we still both make it and modify it accordingly.

Ingredients (serves 8)
3 cups halved cherry tomatoes
Cooking spray or spray olive oil
a sprinkle of Italian seasoning
1/4 teaspoon black pepper

3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
2 cups cheese- I use a combo of blue cheese, extra sharp cheddar and fontina
1 egg, whisked
1 1/2 teaspoons sea salt
1/4 teaspoon ground red pepper
1/4 teaspoon nutmeg
1 (12-ounce) can evaporated low-fat milk

12 ounces large elbow macaroni or medium size shells

Directions
Line a baking sheet with foil and spread out tomatoes. Spray with cooking spray and sprinkle with Italian seasoning and pepper. Bake at 350 degrees for 30 minutes to an hour until the tomatoes blister and start to appear sun dried.

Meanwhile, in a blender or food processor, combine bread pieces, melted butter and a pinch of sea salt until crumbs are formed. Lay out crumbs on a separate baking sheet and cook 15 minutes or until golden.

Boil pasta for 7 minutes or until al dente by package directions. In a bowl, combine remaining ingredients. After draining pasta, return to a medium heat and stir in your bowl of cheese, milk, egg and spice mixture. Cook for 4 minutes or until cheese melts.

Serve immediately topped with bread crumbs and tomatoes.

Leftovers are good, but fresh is best with this recipe. Enjoy!