Slow Roasted Tomato Mac and Cheese Recipe | Say Mmm

Ingredients

• 13.25 oz rotini (I use Dreamfields low-carb), or other strange-and-twisty pasta
• 2/3 lb feta, crumbled, divided
• 3/4 cup panko (or plain dry bread crumbs)
• 5 Tbsp chopped flat-leaf parsley, divided (or a mix of parsley and fresh basil leaves)
• 4 Tbsp butter
• 1/2 cup all-purpose unbleached flour
• 4 cups milk (whole or 2%)
• 1/2 lb Danish fontina, grated (or chopped in a food processor)
• Pinch of red pepper flakes
• 1 14 oz can diced tomatoes, drained
• 8-10 slow roasted tomato halves, finely chopped
• 1/2 to 1 tsp kosher salt
• 1/2 to 1 tsp fresh black pepper