Enjoy the cheesy comfort of this classic Southern dish with a little less guilt thanks to our smart substitutions and flavorful ingredients. You can also prepare this Mac and Cheese with Slow-Roasted Tomatoes in a 1-quart baking dish.
Mac and Cheese with Slow-Roasted Tomatoes
2017-01-06 03:26:17
Makes 4 servings
Ingredients
- 3 medium yellow squash, peeled, halved, and seeded
- ¼ yellow onion
- 2 teaspoons kosher salt, divided
- ¼ cup reduced-fat buttermilk
- ½ teaspoon smoked paprika, divided
- 2 cups whole-wheat penne pasta
- ¼ cup chicken broth
- 1 tablespoon whole-grain mustard
- 1 cup shredded extra-sharp Cheddar cheese
- 3 tablespoons plain nonfat Greek yogurt
- ¼ teaspoon ground black pepper
- ¼ cup Japanese bread crumbs (panko)
- 4 tablespoons grated Parmesan cheese, divided
- Slow-Roasted Tomatoes (recipe follows)
Instructions
- Preheat oven to 350°.
- In a Dutch oven, add water to halfway full. Bring to a boil over medium-high heat; add squash, onion, and 1¾ teaspoons salt. Cook until tender, 10 to 15 minutes. Using a slotted spoon, transfer vegetables to the work bowl of a food processor, draining excess water. Add buttermilk and ¼ teaspoon paprika; pulse until smooth. Set aside.
- Meanwhile, add pasta to boiling water; cook according to package directions. Drain, and set aside. Return pan to stove, and reduce heat to medium-low.
- Add squash mixture, broth, mustard, and pasta to pan, stirring to combine. Add Cheddar, stirring until melted. (Mixture will not be smooth.) Remove from heat. Stir in yogurt, remaining ¼ teaspoon salt, and pepper until combined.
- In a small bowl, combine bread crumbs, 2 tablespoons Parmesan, and remaining ¼ teaspoon paprika. Sprinkle half of bread crumbs mixture in bottoms of 4 (1-cup) gratin dishes. Divide pasta mixture evenly among dishes; sprinkle evenly with remaining 2 tablespoons Parmesan. Top with desired amount of Slow-Roasted Tomatoes, and sprinkle evenly with remaining bread crumbs mixture.
- Bake until topping is golden brown, approximately 10 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
Slow-Roasted Tomatoes
2017-01-06 03:27:13
Makes 4 servings
Ingredients
- 6 Plum Tomatoes
- Olive Oil
- Salt
- Pepper
- ½ teaspoon Dried Basil
Instructions
- Preheat oven to 275°. Slice 6 plum tomatoes into ¼- to ⅓-inch-thick rounds, and place on a rimmed baking sheet coated with nonstick cooking spray. Drizzle lightly with olive oil. Sprinkle tomatoes with ¼ teaspoon each salt and pepper and ½ teaspoon dried basil. Bake until tops are shriveled, approximately 1 hour and 45 minutes.
Taste of the South https://tasteofthesouthmagazine.com/