Macaroni And Cheese With Roasted Tomatoes Recipes

Steps:

• Prepare a grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the tenderloin). Line part of the direct-heat side with foil. Combine the granulated garlic, mustard and 3 teaspoons salt in a small bowl, and rub all over the tenderloin. Generously oil the uncovered grill grates, and grill the tenderloin over direct heat (not on the foil), turning occasionally, until well marked, about 12 minutes. Move the tenderloin to the indirect heat, cover with the lid and cook, turning occasionally, until a thermometer inserted in the thickest part registers 145 degrees F, about 14 minutes more. Transfer to a cutting board, let rest a few minutes, then cut into 1/2-inch chunks. Meanwhile, toss the broccoli and tomatoes with the oil, 1 teaspoon salt and a few grinds of pepper. Grill on the foil, turning occasionally, until the tomatoes are charred and starting to burst, 6 to 10 minutes, and the broccoli is charred and tender, 10 to 15 minutes. Transfer to a large bowl. Cut the tomatoes in half. Bring the half-and-half and macaroni to a boil in a large pot over medium heat, stirring frequently. Continue to cook, stirring, until the macaroni is tender and the half-and-half has thickened to the consistency of heavy cream, about 5 minutes. Remove the pot from the heat, and stir in the Cheddar, butter and 1 tablespoon salt. Stir until smooth, thick and creamy. Add the grilled pork and vegetables, stirring to incorporate. The mixture will thicken as it sits; adjust the consistency as needed with hot water before serving.

Steps:

• Preheat oven to 400.
• Cover a baking sheet with aluminum foil and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes, sprinkle with thyme, 1/4 tsp salt and garlic. Bake at 400 for 35 minutes or until tomatoes start to dry out.
• Cook pasta according to package directions, omitting salt and fat. Drain well.
• Place flour in a large dutch oven, gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick and bubbly, stirring constantly with whisk.
• Add cheddar, fontina, remaining 1/2 tsp salt and pepper, stirring until cheese melts.
• Remove from heat. Stir in tomatoes and pasta. Spoon into a 13x9" baking dish coated with cooking spray. Combine grated Parmesan cheese, bread crumbs and paprika, sprinkle over pasta mixture.
• Bake at 400 for 25 minutes or until bubbly.

Steps:

• Preheat oven to 375°.
• Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.
• While tomatoes cook, Toss bread crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake alongside the tomatoes for 12 minutes or until golden, stirring frequently.
• Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat, do not heat any higher or cheese and sauce will get grainy. Add cheese and remaining ingredients; cook until cheese melts, stirring constantly.
• Remove tomatoes from the baking dish with a slotted spoon so as not to get too much extra liquid. Stir tomatoes into macaroni and cheese or serve along side.
• Sprinkle each serving with about 3 tablespoons breadcrumbs. Salt and pepper to taste.