Mac and Cheese Stuffed Tomatoes
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
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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.