Healthier Mac and Cheese with Blistered Tomatoes


1 box Brown Rice Pasta (Macaroni or Fusili Shaped)

1/2 cup Greek Yogurt

1/2 cup Gruyere Cheese, grated

1/4 cup Fontina Cheese, grated

1 tablespoon Olive Oil

1 pint Cherry Tomatoes

1 clove Garlic, minced

2 sprigs fresh Thyme

2 teaspoons Kosher Salt, divided

1/2 teaspoon ground Black Pepper


Preheat oven to 350 degrees Fahrenheit.

On a baking sheet toss the cherry tomatoes, with olive oil, garlic, thyme, 1 teaspoon kosher salt, and black pepper. Roast for 30 minutes until the skin is blistered and tomatoes are fragrant. Keep warm.

While the tomatoes are roasting bring a large pot of salted water to a boil. Add the brown rice pasta to the boiling water and cook according the directions. Reserve 1/4 cup hot pasta water before draining. Drain the pasta and return to the pot. Stir in the greek yogurt, cheese, and 1/4 cup hot pasta water. Season with 1 teaspoon salt and additional. Stir in the roasted tomatoes.


Photographed by Alli Shepherd.