Ingredients

coarse salt and ground pepper

1 pint cherry or grape tomatoes

1 teaspoon olive oil

12 ounces plain or whole-wheat corkscrew pasta (fusilli)

2 tablespoons butter

1/4 cup all-purpose flour

3 cups low-fat (1%) milk

pinch of ground nutmeg

8 ounces sharp cheddar cheese, shredded (2 cups) plus more for serving (optional)

Preparation

  1. Preheat oven to 475º. Bring a large pot of salted water to a boil. Meanwhile, line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on prepared baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes; set aside.
  2. Cook pasta in boiling water until al dente, according to package instructions. Drain; set aside.
  3. While pasta is cooking, melt butter over low heat in a large saucepan. Add flour; cook, whisking, 1 minute. Gradually. whisk in milk, then nutmeg, 1/2 teaspoon coarse salt, and a pinch of pepper; bring to a simmer. Cook, whisking constantly, until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in cheese until melted.
  4. Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it stands). Serve topped with tomatoes and, if desired, additional grated cheddar