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Jim Norton
Ingredients
- 500 g pkg macaroni or ziti pasta
- 5 slices whole wheat sandwich bread
- 3 tbsp (45 mL) unsalted butter, melted
- 1/4 cup (50 mL) freshly grated parmesan cheese
- 2 tbsp (30 mL) freshly chopped thyme, or 1 tbsp dried, divided
- 3 tbsp (45 mL) unsalted butter, plus more for dish
- 1/4 cup (50 mL) all purpose flour
- 3 cups (750 mL) whole milk
- 1 cup (250 mL) grated mild white cheddar cheese
- 2 cups (500 mL) grated old white cheddar cheese, plus 1/2 cup reserved for topping
- 796 mL can diced tomatoes
- 1 1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) pepper
Directions
- Preheat oven to 375°F (190°C). Butter a 9 x 13 in (3 L) casserole dish, and set aside. Bring a large pot of water to a boil. Cook pasta according to package instructions, until al dente. Transfer to a colander, rinse under cold water, and drain well.
- To make topping, tear bread into pieces and pulse in a food processor to form large crumbs. Transfer to a bowl with melted butter, Parmesan and half the thyme. Toss to coat and set aside.
- Melt butter in a large heavy saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until bubbly but not brown, about 1 minute. Whisk in milk. Bring to a simmer and continue to stir with a wooden spoon until thickened, about 4 minutes. Add cheese, stirring until completely melted and sauce is smooth, 1–2 minutes. Stir in tomatoes (with juices), remaining thyme, salt and pepper. Add reserved pasta to pot and stir to combine. Pour into prepared baking dish. Sprinkle evenly with the reserved cheese, then the bread crumb mixture.
- Bake until sauce is bubbling around the edges and the top is golden, 25–30 minutes. Let stand 5 minutes before serving.
- 660 calories
- 28 g protein
- 31 g fat
- 68 g carbohydrates