Roasted Tomato Mac and Cheese Recipe

Kelsey Banfield, aka the naptime chef, shares her recipe for roasted tomato mac and cheese.

Every parent needs a go-to mac & cheese recipe. This is mine and now it can be yours. The roasted tomatoes lend terrific sweet flavor to this classic pasta dish.

Ingredients:

6 Tbs. unsalted butter, plus more for baking dish
3 cups cherry tomatoes
1 Tbs. olive oil
1 lb. elbow pasta
3 Tbs. unbleached all-purpose flour
2 Tbs. dry mustard
3 cups whole milk
½ tsp. kosher salt
¼ tsp. freshly cracked black pepper
24 oz. shredded Cheddar cheese (about 6 cups)

Directions:

1. Preheat the oven to 400°F. Lightly butter the inside of a 4-quart baking dish and set aside. Line a large baking sheet with parchment paper.

2. Toss the tomatoes with the olive oil and place them on the prepared baking sheet. Roast the tomatoes in the oven for 20-25 minutes, or until they have shriveled and collapsed just a little bit. Remove from the oven and allow to cool. Lower the oven temperature to 350°F.

3. While the tomatoes are roasting, bring a large pot of salted water to a boil and prepare the pasta until al dente, approximately 2 minutes less than the recommended cooking time on the package. Drain and set aside.

4. Prepare the sauce by melting the butter in a large, heavy-bottomed saucepan over medium heat. Then whisk in the flour and dry mustard until smooth. Working carefully, slowly pour in the milk, whisking continuously, until the mixture is completely smooth and there are no lumps. Sprinkle the salt and pepper. Continue to whisk the sauce for 8-10 minutes, or until it thickens and coats the back of a spoon. Remove the sauce from the heat and stir in the cheese until completely melted.

5. Assemble the casserole by pouring the prepared pasta into the sauce and stir until mixed well. Fold in the roasted tomatoes and any juices.

6. Pour the pasta into the prepared baking dish and smooth the top with a spatula. Bake for 30 minutes, or until the cheese is bubbling and the casserole is browned on top.

Note: To make this ahead of time, cover the prepared pasta and store it in the refrigerator. Then bring it to room temperature before baking.

Kelsey Banfield, a southern Connecticut mom, is founder of thenaptimechef.com. Reprinted with permission from The Family Calendar Cookbook © 2015 by Kelsey Banfield, Running Press, a member of the Perseus Books Group.