Lighter Stove-top Mac and Cheese
Yields: 6 servings
For the Roasted Tomatoes:
  • 2 to 3 cups halved grape tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • pinch of salt
For the Garlic Breadcrumbs:
  • ¼ cup panko breadcrumbs
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • pinch salt
For the Mac and Cheese:
  • 12 ounces elbow macaroni (or any short pasta)
  • 2 cups (8 ounces) shredded extra sharp cheddar cheese
  • 1 egg, lightly beaten
  • 1½ teaspoons kosher salt
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 (12-ounce) can fat free evaporated milk
  1. FOR THE TOMATOES: Preheat oven to 375F degrees. Line a rimmed baking sheet with foil. Toss tomatoes with oil, vinegar, garlic and salt and then spread in a single layer on baking sheet. Cook for 20 minutes, tossing every 5 minutes.
  2. FOR THE BREADCRUMBS: Heat oil in a medium, nonstick skillet and add breadcrumbs and garlic. Stir frequently until breadcrumbs begin to brown and garlic is fragrant. Add a pinch of salt, remove from heat and set aside.
  3. FOR THE MAC AND CHEESE: In a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
  4. Add cheese, egg, salt, cayenne and milk, stirring constantly and cook for 4 minutes, or until cheese melts.
  5. PUT IT TOGETHER: Serve mac and cheese in a bowl and top with tomatoes and breadcrumbs.
Recipe adapted from Cooking Light, January, 2005
Recipe by Alida's Kitchen at