Easy mac and tomatoes

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 extra sharp 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

Directions:  Preheat oven to 375°.
Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.  While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.