15 Ingredients
  • 6 small vine-ripened tomatoes (3-inch) cut into 24 1/4-inch-thick slices
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
  • freshly ground pepper
  • coarse salt
  • 5 slices white sandwich bread, with crust
  • 2 tablespoons unsalted butter
  • 1 pound elbow macaroni
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 5 tablespoons all-purpose flour
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 2 cups low-fat (1 percent) milk
  • 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
  • 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated
Nutrition
542
27% daily value
8 servings
                                       
                                            balanced
     

Fat

33% 21

Saturated

48% 10

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 61

Fiber

16% 4

Sugars

- 9

Sugars, added

- 0

Protein

45% 22

Cholesterol

15% 44

Sodium

32% 778

Calcium

36% 364

Magnesium

17% 70

Potassium

17% 578

Iron

12% 2

Zinc

18% 3

Phosphorus

57% 397

Vitamin A

20% 183

Vitamin C

22% 13

Thiamin (B1)

16% 0

Riboflavin (B2)

25% 0

Niacin (B3)

19% 4

Vitamin B6

13% 0

Folate equivalent (total)

18% 70

Folate (food)

- 51

Folic acid

- 11

Vitamin B12

10% 1

Vitamin D

0% 1

Vitamin E

8% 2

Vitamin K

18% 14
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