Mac and Cheese with Slow-Roasted Tomatoes

Mac and Cheese with Slow Roasted Tomatoes

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
Makes 4 servings
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  1. 3 medium yellow squash, peeled, halved, and seeded
  2. ¼ yellow onion
  3. 2 teaspoons kosher salt, divided
  4. ¼ cup reduced-fat buttermilk
  5. ½ teaspoon smoked paprika, divided
  6. 2 cups whole-wheat penne pasta
  7. ¼ cup chicken broth
  8. 1 tablespoon whole-grain mustard
  9. 1 cup shredded extra-sharp Cheddar cheese
  10. 3 tablespoons plain nonfat Greek yogurt
  11. ¼ teaspoon ground black pepper
  12. ¼ cup Japanese bread crumbs (panko)
  13. 4 tablespoons grated Parmesan cheese, divided
  14. Slow-Roasted Tomatoes (recipe follows)
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until topping is golden brown, approximately 10 minutes.
Taste of the South
Slow-Roasted Tomatoes
Makes 4 servings
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  1. 6 Plum Tomatoes
  2. Olive Oil
  3. Salt
  4. Pepper
  5. ½ teaspoon Dried Basil
  1. 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


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