Stovetop Macaroni and Cheese with Roasted Tomatoes

Stovetop Macaroni and Cheese with Roasted Tomatoes

(originally from Allrecipes.com)

8 servings,  7-Points®  each, as calculated by the WW Recipe Builder

Ingredients

1 box Ronzoni Smart Taste pasta, cooked and kept hot

1 pint cherry tomatoes, halved

1 12-oz. can fat free evaporated milk

2 c. shredded 2% milk cheddar cheese

1 egg

1/4 c. panko bread crumbs

2 tsp. olive oil

1/8 tsp (or more) cayenne pepper

salt and pepper to taste

Directions

Preheat the oven to 425°. Place the halved tomatoes in a shallow pan, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until lightly browned, about 25 minutes. Meanwhile, stir the evaporated milk and cheese into the hot pasta in a pot over low heat. Stir constantly until the cheese is melted and the milk is reduced and thickened a bit. Crack the egg into the pot and stir until the sauce is thickened farther further even more. Add the cayenne, and more salt and pepper, and then remove the tomatoes from the oven. Stir the tomatoes into the macaroni, serve, top with panko, and enjoy!