2 cups (8 ounces) shredded extra sharp cheddar cheese
1 egg, lightly beaten
1½ teaspoons kosher salt
¼ teaspoon cayenne pepper (adjust to taste)
1 (12-ounce) can fat free evaporated milk
Instructions
FOR THE TOMATOES: Preheat oven to 375F degrees. Line a rimmed baking sheet with foil. Toss tomatoes with oil, vinegar, garlic and salt and then spread in a single layer on baking sheet. Cook for 20 minutes, tossing every 5 minutes.
FOR THE BREADCRUMBS: Heat oil in a medium, nonstick skillet and add breadcrumbs and garlic. Stir frequently until breadcrumbs begin to brown and garlic is fragrant. Add a pinch of salt, remove from heat and set aside.
FOR THE MAC AND CHEESE: In a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
Add cheese, egg, salt, cayenne and milk, stirring constantly and cook for 4 minutes, or until cheese melts.
PUT IT TOGETHER: Serve mac and cheese in a bowl and top with tomatoes and breadcrumbs.
Notes
Recipe adapted from Cooking Light, January, 2005
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/11/10/lighter-stove-top-mac-and-cheese/