Stove Top Macaroni and Cheese with Roasted Tomatoes

Serves: 8
WW Points: 4

3 cups cherry tomato -- halved
1/4 teaspoon black pepper
3 ounces sourdough bread -- torn into pieces
1 teaspoon butter -- melted
12 ounces macaroni, cooked, elbow
2 cups cheddar cheese, lowfat -- shredded
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon red pepper -- ground
12 ounces evaporated skim milk

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, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° 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. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Nutritional Analysis:
Per Serving: 199 Calories; 4g Fat (18.8% calories from fat); 14g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 664mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

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