Mac and Cheese Stuffed Tomatoes
Recipes Main Dish Meal ideas Quick and Easy Vegetarian
Description
It's the perfect time to use those fresh garden tomatoes to make the perfect stuffed tomato. These are stuffed with a wonderful, cheesy mac and cheese pasta that's to die for.
Ingredients
1 1/2 c. uncooked elbow macaroni
1 c. fresh sugar snap peas, trimmed
6 beefsteak tomatoes
3 T. butter, cubed
3 T. all-purpose flour
3 c. milk
3/4 c. (3 oz.) shredded Wisconsin Grand Cru® Original cheese
3/4 c. (2 1/4 oz.) grated Wisconsin BellaVitano® Gold cheese
salt and pepper, to taste
3 T. shaved Wisconsin GranQueso® Original cheese
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Heat oven to 375 degrees. Grease a 13 x 9 inch baking dish/pan.
Cook macaroni according to package directions, until al dente.
Meanwhile, add 1 inch of water and peas to a large skillet; bring to a boil. Reduce heat; simmer, covered, 3-5 minutes or until peas are crisp-tender; drain. When cool enough to handle, chop pea pods.
Thinly slice off the top of each tomato; scoop out pulp, preserving the shell and taking care not to cut through the bottom. Turn upside down to drain on a paper towel.
Melt butter in a heavy, large saucepan over medium-low heat. Whisk in flour until smooth; gradually whisk in milk; bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in Grand Cru® and BellaVitano® Gold until melted. Add macaroni and peas; heat through, stirring constantly. Season with salt and pepper, to taste.
Spoon pasta mixture into tomatoes; transfer to the prepared baking dish. Bake for 15 minutes. Top tomato filling with GranQueso®. Bake 5-10 minutes longer or until heated through and cheese begins to melt.
6 servings.