Preheat oven to 400°. Slice tomatoes into ¼’’ slices, line 2 rimmed baking sheets with them. Drizzle with oil, sprinkle with thyme, salt & pepper. Bake about 20 mins. Cook pasta al dente, drain & rinse.
Whisk ½ c. stock into flour & set aside. Over medium heat: melt butter, stir in nutmeg, cayenne pepper, ½ tbsp. thyme & 1 tbsp. salt. Add milk & rest of stock. Whisk in flour mixture. Bring to boil & reduce to simmer for 8 mins, whisking constantly. Add cheeses, cook until melted. Pour over macaroni & combine.
Line casserole dish with tomatoes & spoon in macaroni mixture. Cover with rest of tomatoes, breadcrumbs & thyme. Bake 30 mins or until brown.
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 8|
|Calories from Fat: 215 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 48.2mg||15 %|
|Sodium 959.3mg||33 %|
|Potassium 704.6mg||19 %|
|Total Carbohydrate 107.2g||32 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 100.3g|
|Protein 31.9g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 776
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