Foto: RecipeGirlBahan-bahan
- 8 (2 pounds) plum tomatoes, (cut into 1/4-inch slices)
- 1 tablespoon olive oil
- 1 tablespoon minced fresh thyme
- 3/4 teaspoon salt, (divided)
- 4 cloves garlic, (thinly sliced)
- 16 ounces multigrain whole wheat elbow macaroni
- 1/2 cup all purpose flour
- 5 cups 1% milk
- 1 1/2 cups (6 ounces) shredded extra-sharp white cheddar cheese
- 1/4 cup (4 ounces) shredded Fontina cheese
- 1/2 teaspoon black pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/3 cup dried breadcrumbs
- 1/2 teaspoon paprika
Langkah-langkah
Preheat oven to 400°F. Spray a 9x13-inch casserole dish with nonstick spray.
Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle with thyme, 1/4 teaspoon salt, and garlic. Bake for 35 minutes or until tomatoes start to dry out. Keep oven preheated.
Cook pasta according to package directions. Drain well.
Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium-heat 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add cheddar, fontina, remaining 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into the prepared casserole dish. Combine grated parmesan, breadcrumbs, and paprika; sprinkle over pasta mixture.
Bake for 25 minutes or until bubbly.
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