Roasted Tomato Mac and Cheese
"Make this dish gluten-free by using the brown rice elbow pasta and brown rice flour options listed in the ingredients...."
INGREDIENTS
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Cooking spray
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5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
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2 tablespoons brown rice flour or all-purpose flour
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2 tablespoons butter, softened
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4 cups unsalted chicken stock
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3 cups 1% low-fat milk, divided
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3/4 teaspoon salt
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3/4 teaspoon Dijon mustard
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18 ounces brown rice elbows (such as Tinkyáda) or whole-grain pasta shells
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4 1/2 ounces (1/2 package) frozen artichoke hearts, thawed and halved
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6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
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3 ounces fontina cheese, shredded (about 3/4 cup)
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2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
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1/2 teaspoon freshly ground black pepper
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