Saturday, September 29, 2012

Macaroni, Cheese and Tomato

We are having a pleasant fall.  The air is clear and crisp.  The trees are vying with each other in colorful displays.  Leaves are starting to flutter down creating a colorful carpet.  And I'm wondering what we haven't had enough of from summer.

As the tomato season in the midwest draws to a close, I've been trying to incorporate them into as many dishes as possible.  

Sue over at The View from the Great Island posted a recipe for oven drying cherry tomatoes.   Simply halve the tomatoes, sprinkle with salt and pepper and drizzle with olive oil.  Spread out, cut sides up, on a parchment lined baking pan and roast in a 200 degree oven for about four hours.  The roasted tomatoes can be stored in a jar in the refrigerator (I covered mine with olive oil) or frozen.  I decided that some of my second colorful batch would be a great addition to my standard macaroni and cheese dish.  Delicious!  I hope you can give it a try before your tomato season is over!

Macaroni, Cheese and Oven Roasted Cherry Tomatoes

1/2 pound elbow macaroni
1 1/2 cups milk
1/2 cup sweet onion, minced
2 eggs, beaten
12 ounces extra sharp cheddar cheese, shredded
1 cup, more or less to taste, oven roasted cherry tomatoes (see above)


1 cup unseasoned breadcrumbs
Olive oil

Preheat oven to 350 degrees

1.  Prepare the elbow macaroni according to package instructions but undercook to slightly less than al dente as the pasta will continue to cook during the baking of the dish.
2.  Drain the pasta, stir in the milk, onions, eggs, cheddar and tomatoes.
3.  Place pasta mixture into a well-buttered 2-quart casserole.
4.  Sprinkle the bread crumbs evenly over the dish and drizzle with olive oil.
5.  Bake for about 30 minutes or until bubbly.