Lightened Up Favorites: Mac & Cheese

Lighter Macaroni & Cheese
Martha Stewart
serves 8 (my ramekins were smaller, so I got 12 servings of 8 WW Points Plus each)
6 small vine-ripened tomatoes, (3-inch) , cut into twenty-four 1/4-inch-thick slices3 tablespoons extra-virgin olive oil (I just eyeballed it, but I probably used closer to 1-2 TBS)1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling Coarse salt and freshly ground pepper5 slices white sandwich bread, with crust (I used about 3-4 slice whole wheat here)2 tablespoons unsalted butter1 pound elbow macaroni2 cups homemade or low-sodium store-bought chicken stock5 tablespoons all-purpose flourPinch of freshly grated nutmegPinch of cayenne pepper (I added a teaspoon of ground mustard, as well)2 cups low-fat (1 percent) milk (skim worked fine for me)8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.) Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine. Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.