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photo Roasted Tomato Mac and Cheese Recipe | Say Mmm

Roasted Tomato Mac and Cheese

Make this dish gluten-free by using the brown rice elbow pasta and brown rice flour options listed in the ingredients.
12 Servings - 42 min - myrecipes.com
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Servings:12  | Calories:333 | Total Fat:13g  | Chol:34mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 7g
35 %
Total Carb 39g
13 %
Fiber 2g
8 %
Sugars 1g
---
Cholesterol 34mg
11 %
Sodium 691mg
29 %
Protein 15g
30 %
Calories:
46% Brown rice
28% Others combined
17% Sharp cheddar cheese
8% Fontina cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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 Tinkyáda) 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

 Directions : View recipe directions on myrecipes.com
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