Six tomatoes were sitting on the counter getting a bit old. And, a bunch of asparagus was having the same problem in the fridge. What to do with them? I kept picturing a kind of quiche with a mac and cheese crust. Couldn’t come up with a recipe on Eat Your Books or by searching the internet. So, I decided to make one up. By the time the box mix of mac and cheese was made I realized that using a pie plate and trying to have the “crust” come up the sides wasn’t going to work. I pulled out a casserole dish instead. A sprinkle of cheese on the bottom, the mac and cheese, the roasted tomatoes and asparagus, the egg mixture and then, finally, another sprinkle of cheese. We gave this a solid four on a scale of one to five. Connie asked during dinner if I’d written it down and I assured him I’d taken photos every step of the way and that I’d write the recipe down today. Because this is absolutely a make again!
1 box macaroni and cheese prepared according to the package directions. (I always toss in a handful of grated cheese)
2 large tomatoes, quartered
1 bunch asparagus
6 oz extra sharp cheddar cheese, grated
¼ c sour cream
1 ½ tsp Italian seasoning
Prepare the mac and cheese. While that’s cooking, roast the tomatoes and asparagus for about 15 minutes at 450. I drizzled them with olive oil and sprinkled them with freshly ground pepper prior to roasting.
Grate the cheese on the large holes of the grater. Sprinkle 1/3 of the cheese in the bottom of a casserole dish. Add another 1/3 to the mac and cheese. Reserve the last 1/3 for the topping
Mix the eggs, sour cream and Italian seasoning.
Pour the mac and cheese into the casserole dish and even the top.