Roasted Tomato Macaroni and Cheese

Mac and cheese is usually a winner with the youngsters, however the addition of roast tomatoes can delight grown-ups too. ostensibly indulgent and time-intensive, this high chintzy (but fast and easy) twist on ancient mackintosh and cheese is truly simply 411 calories. For the smoothest, creamiest results, let the sauce cool slightly before whisking within the cut cheese. you'll be able to realize pre-shredded cheeses, however shred it yourself to confirm you've got the very best quality cheese—it can soften into the sauce far better. we tend to don’t skimp on these cheeses during this dish, victimisation four deliciously decadent cheeses to offer that one thing further. a bit oregano and vomit lend this mackintosh and cheese a bit further seasoning too.

Ingredients

• 8 ounces uncooked elbow macaroni
•  4 plum tomatoes (about 1 lb.), cut into 
• 1/4-inch-thick slices 1 tablespoon olive oil 1 teaspoon chopped fresh oregano 
• 1/4 teaspoon black pepper 
• 1 1/4 teaspoons kosher salt, divided 
• 1 tablespoon unsalted butter
•  2 tablespoons all-purpose flour
•  1/2 teaspoon dry mustard 
• 1 1/2 cups 2% reduced-fat milk
•  4 ounces Monterey Jack cheese, shredded (about 1 cup) 
• 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup) 
• 2 ounces fontina cheese, shredded (about 1/2 cup)
•  1 ounce Parmesan cheese, grated (about 1/3 cup)

How to Make It

1. Cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 450°F. Place tomato slices on a wire rack on a baking sheet. Brush on oil, and sprinkle with oregano, pepper, and 1/4 teaspoon of the salt. Bake in preheated oven until slightly charred, about 18 to 20 minutes.
3. Meanwhile, melt butter in a medium saucepan over medium until melted, about 1 minute. Whisk in flour, and cook, whisking constantly, until the mixture takes on a slightly nutty color and smell, about 2 to 3 minutes. Whisk in dry mustard. Slowly whisk in milk, whisking constantly, and continue to cook until slightly thickened, about 4 to 5 minutes. Remove from heat, and cool slightly, about 3 minutes. Slowly whisk in Monterey Jack, Cheddar, fontina, and remaining 1 teaspoon salt; whisk constantly to combine and melt cheeses, about 2 minutes. Stir in pasta.
4. Spoon pasta mixture into a lightly greased 11- x 7-inch (2-quart) baking dish, and top with tomato slices. Sprinkle with Parmesan cheese. Bake at 450°F until bubbly and tomatoes are charred and aromatic, about 10 minutes. Serve immediately.

Based on the recipe from HERE