Blush Mac And Cheese With Tomatoes Recipe

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Blush Mac and Cheese with Tomatoes

Lynette !


An unconventional mac-and-cheese!

☆☆☆☆☆ 0 votes
10 Min
25 Min
Stove Top


8 oz
uncooked corkscrew pasta
1 pt
container grape tomatoes
1 Tbsp
canola oil
1/4 c
shallots, diced
2 Tbsp
garlic, minced
1 tsp
fresh thyme, chopped
2 Tbsp
unsalted tomato paste
1 Tbsp
all-purpose flour
1 1/4 c
3/4 tsp
freshly ground black pepper
1/2 tsp
kosher salt
4 oz
baby spinach leaves
4 oz
sharp white cheddar cheese, shredded


1Preheat broiler to high.
2Cook pasta according to the package directions, omitting salt and fat; drain well.
3While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until the tomatoes are beginning to blacken.
4While 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.
5Add 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.
6Add 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.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy