Macaroni and Cheese with Roasted Tomatoes

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Wheat flour

  White, all-purpose, unenriched

  2 tsp or 5g

• Butter

  Unsalted

  2 tsp or 9g

• Chicken stock

  Soup, home-prepared

  1 ⅓ cup or 320g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Salt

  Table

  ⅓ tsp or 2g

• Dijon mustard

  Grey poupon

  ⅓ tsp or 2g

• Macaroni

  Dry, enriched

  2 cup elbow shaped or 210g

• Peas

  Green, frozen, unprepared

  ¼ cup or 34g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Fontina cheese

  ¼ cup, shredded or 27g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat the broiler to high and line the top oven rack with foil, lightly coating it with cooking spray. Arrange the tomato slices on the prepared rack and lightly coat with cooking spray. Broil for 8 to 10 minutes until lightly browned, then transfer to a plate and set aside.
2. In a bowl, combine flour and butter to form a paste. Heat a large high-sided sauté pan over medium-high heat. Add stock, 3/4 cup milk, salt, and mustard, stirring with a whisk. Add pasta and bring to a boil. Cook for 12 minutes, stirring frequently, until pasta is done.
3. Stir in the remaining 1/4 cup milk and peas; cook for 2 minutes. Add the butter-flour paste in pieces, stirring constantly to blend and thicken. Remove from heat and stir in cheddar, fontina, and half of the Parmesan.
4. Arrange the broiled tomato slices on top of the pasta and sprinkle with pepper and the remaining Parmesan. Broil for 2 minutes or until the cheese begins to brown.

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