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photo Slow Roasted Tomato Mac and Cheese Recipe | Say Mmm

Slow Roasted Tomato Mac and Cheese

If you've ever doubted that the Chinese invented pasta, consider rotini and its strange-and-twisty pasta cousins: fusilli, cellentani, cavatelli, gemelli, spiralini, trofiette, campanelle, cavatappi. Yes, they all have Italian names. But why go to all the trouble of twisting pasta if not to make it easier for chopsticks to grab?...
8 Servings -
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Servings:8  | Calories:603 | Total Fat:27g  | Chol:91mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 16g
80 %
Total Carb 68g
23 %
Fiber 9g
36 %
Sugars 14g
Cholesterol 91mg
30 %
Sodium 859mg
36 %
Protein 25g
50 %
37% Others combined
27% Rotini
18% Fontina
16% Feta
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


13.25 oz rotini (I use Dreamfields low-carb), or other strange-and-twisty pasta
2/3 lb feta, crumbled, divided
3/4 cup panko (or plain dry bread crumbs)
5 Tbsp chopped flat-leaf parsley, divided (or a mix of parsley and fresh basil leaves)
4 Tbsp butter
1/2 cup all-purpose unbleached flour
4 cups milk (whole or 2%)
1/2 lb Danish fontina, grated (or chopped in a food processor)
Pinch of red pepper flakes
1 14 oz can diced tomatoes, drained
8-10 slow roasted tomato halves, finely chopped
1/2 to 1 tsp kosher salt
1/2 to 1 tsp fresh black pepper

Directions : View recipe directions on
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