Mac 'n Cheese with Oven Roasted Tomatoes and Rosemary
Serves: 4-5
  • 2 cups (1 pint) cherry tomatoes
  • 1 teaspoon olive oil
  • Kosher salt
  • 2 cups milk
  • ½ stick (2 ounces)) butter
  • ¼ cup flour
  • 3 cups grated (12 ounces) white cheddar cheese (I prefer WSU Cougar Gold or Beecher’s Flagship)
  • Kosher salt
  • Ground black pepper
  • ½ pound elbow macaroni (penne can be substituted)
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • ¼ teaspoon red pepper flakes
  • ⅓ cup fresh breadcrumbs
  • ¼ cup grated Parmesan cheese
  1. Preheat oven to 400 degrees F.
  2. Toss the tomatoes with olive oil; spread in a single layer on a sheet pan and sprinkle with salt. Roast until tomatoes are soft (skins will split) about 15-20 minutes. Remove from oven and set aside.
  3. Heat milk until hot but not boiling; set aside. Melt butter in a saucepan; whisk in flour and cook 2-3 minutes over medium heat. Whisk in a small amount of milk and stir and cook until thickened, about 2 minutes, then whisk in remaining milk; bring to a simmer and cook over low heat until thickened, about 2 minutes. Remove from the heat and stir in grated cheese; season with salt and pepper.
  4. Butter a 2-quart baking dish.
  5. Cook macaroni according to package directions, cooking just until there is still a little bite in the noodle (“al dente”); drain and stir into the cheese sauce. Add roasted cherry tomatoes, rosemary and red pepper flakes, stirring just enough to combine evenly. Transfer to buttered dish; sprinkle with breadcrumbs and Parmesan cheese.
  6. Bake at 400 degrees until bubbling and lightly golden, about 15 minutes.
Recipe by A Year at the Table at