_{Becky Luigart-Stayner}

Ingredients

3 cups halved cherry tomatoes

Cooking spray

1/4 teaspoon black pepper

3 ounces sourdough bread, torn into pieces

1 teaspoon butter, melted

12 ounces large elbow macaroni

2 cups (8 ounces) shredded extrasharp cheddar cheese

1/4 cup egg substitute

1 1/2 teaspoons kosher salt

1/4 teaspoon ground red pepper

1 (12-ounce) can evaporated low-fat milk

Preparation

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.

Serves 8

Borrowed from Cooking Light, January 2005