12 oz Ronzoni® Thick and Hearty Elbows
  salt, kosher, coarse
1 Tbsp olive oil
4 pieces plum tomatoes, chopped
  nonstick cooking spray
  ground black pepper
2 cups frozen hash browns
6 slices bacon slices, chopped
1 1/4 cups half and half
1/4 tsp coarse ground mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp ground red pepper (cayenne)
1 1/2 cups shredded sharp Cheddar cheese
1 cup shredded or chopped American cheese

Cooking Directions:

Preheat the oven to 425° F with racks in the upper and lower thirds. Bring a large pot of salted water to a boil.

Toss the tomatoes with the oil, 1/4 teaspoon salt, and some pepper. Lay them out, cut-side-down, on a foil-lined baking pan and bake them until soft and lightly browned on top, 20-25 minutes. At the same time, line a second pan with foil, spray it generously with cooking spray and sprinkle the hash browns out in a single layer; spray them generously as well. Add the pan to the oven and bake, stirring 2 or 3 times, until the hash browns are golden brown and crisp, 20-25 minutes Put the bacon in a large cold skillet and cook over medium-high heat until the fat renders and the bacon is crisp, about 10 minutes; use a slotted spoon to transfer to a paper-towel lined plate.

Meanwhile, cook the elbows according to package directions.

Heat the half and half, mustard, paprika, garlic powder, and cayenne in a medium skillet over medium-high heat until it just simmers. Reduce the heat to low, add the cheeses, and heat, stirring, until smooth. Add the cooked elbows to the cheese sauce and season with salt to taste.

Serve the macaroni in bowls, topped with bacon, hash browns, and roasted tomatoes.