Roasted Tomato Mac and Cheese

You definitely need a very large, high-sided pan for this, and I was lucky to have one large enough. It was delicious. I used the whole bag or artichokes and skipped broiling tomatoes and instead used sun dried tomatoes. I also added a little tobasco because my family likes some heat.

Used a pound of whole wheat penne because the store didn't have macaroni, doubled the artichokes, added 8oz spinach, and cut down on the cheese by about half. Absolutely delicious!

I thought I used a giant deep skillet but it still boiled over!  Ugh - never seems to fail.  Otherwise, this went together quite well.  I didn't bother with the special rice flour or whole grain pasta, just used a 16 oz box of regular elbow macaroni.  My tomatoes needed about 12 minutes to get that nice blackened look on top.  I'm not a huge fan of fontina cheese but it works very well in this dish.  Creamy goodness.  I think adding some chopped sauteed onion into the mix would also be a nice addition.  Canned diced green chilies would be good too.  Will definitely make again.

A favorite for us. Next time I'll add more artichokes and maybe some fresh spinach at the end to green it up, but it's delicious on its own. 

It was a tasty, creamy, cheesy pasta. However, as an omnivore, I prefer it with some minced chicken or pork.

This recipe exceeded my expectations! My girlfriends agreed! It was creamy, moist homemade macaroni and cheese. Double up on the roasted tomatoes--you're going to wish you had more of them. I used 16 ounces (not 18) of Orichette, so maybe that's why it was extra creamy and good.

I used regular enriched elbows and canned artichoke hearts but so good!  Creamy, rich and delicious!