Stovetop Mac & Cheese w/ Roasted Tomatoes

I'm not on a diet, but this is surprisingly not too terrible for you considering the fact that it's mac & cheese. It's about 35o calories a serving. I don't remember where I got it, but it's not hard as long as you're willing to roast the tomatoes.

• 3 cups halved cherry tomatoes
• cooking spray
• 1/4 tsp black pepper
• 3oz sourdough bread, torn into pieces
• 1tsp butter, melted
• 12oz large elbow macaroni
• 2 cups shredded extra sharp cheddar cheese (more! more!)
• 1/4 cup egg substitude (like Eggbeaters)
• 1.5 tsp kosher salt
• 1/4 tsp ground red pepper
• one 12oz can of evaporated, low fat milk

Preheat oven to 375.

Place tomatoes in a 13x9 inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375 for 30 minutes or until browned, stirring occasionally.

While tomatoes cook, place bread in a food processor, pulse 2 times or till crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet & bake at 375 for 12 minutes or until golden, stirring frequently.

Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat.

Add cheese & remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly.

Stir in tomatoes. Sprinkle each serving with about 3 tablespoons of the breadcrumbs.