blush mac and cheese with tomatoes

How To Make blush mac and cheese with tomatoes

• 1

  Preheat broiler to high.
• 2

  Cook pasta according to the package directions, omitting salt and fat; drain well.
• 3

  While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until the tomatoes are beginning to blacken.
• 4

  While the tomatoes cook, heat a large saucepan over medium-high heat. Add the canola oil to the pan; swirl to coat. Add diced shallots, minced garlic, and thyme; saute 2 minutes or until tender, stirring frequently.
• 5

  Add the tomato paste; cook for 2 minutes, stirring occasionally. Add the flour; cook 1 minute, stirring constantly. Stir in the milk, black pepper, and salt; bring to a boil. Cook 4 minutes or until thick and bubbly, stirring frequently. Remove from the heat.
• 6

  Add the spinach, stirring constantly until the spinach starts to wilt. Add the shredded cheddar cheese, and stir until smooth. Stir in the cooked pasta. Top with the roasted tomatoes.
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