Mac N' Cheese with Slow Roasted Tomatoes

Step 1: Make the tomatoes first as they take a long time (1 hour 45 min to cook).

Step 2: Preheat oven to 275 degrees F.

Step 3: To make the tomatoes: slice the plum tomatoes into thin round slices (about 1/4 to 1/3 inch thick) and place on a rimmed baking sheet which has been sprayed with cooking spray. Drizzle with olive oil and sprinkle with salt, pepper and basil. Bake for 1 hour and 45 minutes or until tops are shriveled.

Step 4: To make the macaroni:

Step 5: Preheat oven to 350 degrees F.

Step 6: In a dutch oven on medium high heat add water to about half way full and bring it to a boil. Add the squash, onion and 1 3/4 teaspoons salt and cook for 10-15 minutes; remove vegetables with slotted spoon and place in the work bowl of a food processor, draining off excess water. Add the buttermilk along with 1/4 teaspoon paprika to the processor and pulse until smooth. Set aside.

Step 7: Meanwhile add the pasta to the boiling water and cook according to package directions; drain and set aside. Return pot to stove and reduce heat to medium low.

Step 8: Add squash mixture, broth mustard and pasta to the empty pan, stir to combine and then add the cheddar, stir until melted (the mixture will not be smooth). Remove from heat. Stir in yogurt, 1/4 teaspoon salt and pepper.

Step 9: In a bowl combine the bread crumbs with 2 tablespoons parmesan, and 1/4 teaspoon paprika. Sprinkle half of the mixture in the bottoms of 4 (1 cup) gratin dishes and then top with the pasta mixture and then sprinkle with the remaining Parmesan. Top with the slow roasted tomatoes and then sprinkle with the remaining bread crumb mixture.

Step 10: Bake for 10 minutes or until golden brown.