Macaroni And Cheese

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• coarse salt and pepper
• 1 pint cherry tomatoes or 1 pint grape tomatoes
• 1 teaspoon olive oil
• 12 ounces corkscrew macaroni (plain or whole-wheat)
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups low-fat milk
• 1 pinch ground nutmeg
• 8 ounces sharp cheddar cheese, shredded (2 cups)

Recipe

• 1 preheat oven to 475°f bring a large pot of salted water to a boil.
• 2 meanwhile, line a rimmed baking sheet with parchment paper. toss tomatoes with oil on prepared baking sheet; season with salt and pepper. roast until lightly browned and soft, 8-10 minutes; set aside.
• 3 cook pasta in boiing water until al dente, according to package instructions,. drain; set aside.
• 4 while pasta is cooking, melt butter over low heat in a large saucepan. add flour; cool , whisking 1 minute. gradually, whisk in milk, then nutmeg, 1/2 tsp, coarse salt and a pinch of pepper; bring to a simmer. cook, whisking constantly, until thick enougb to coat the back of a spoon, 2-3 minutes. stir in cheese until melted,.
• 5 add cooked pasta to cheese mixture; stir to combine. (sauce will thicken as it stands). serve topped with tomatoes and , if desired additional grated cheddar.