Stove-Top Macaroni And Cheese With Roasted Tomatoes

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Ingredients

3 cups halved cherry tomatoes

Cooking spray

1/4 teaspoon black pepper

3 ounces sourdough bread, torn into pieces

1 teaspoon butter, melted

12 ounces large elbow macaroni

2 cups (8 ounces) shredded extrasharp cheddar cheese

1/4 cup egg substitute

1 1/2 teaspoons kosher salt

1/4 teaspoon ground red pepper

1 (12-ounce) can evaporated low-fat milk

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