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

Steps

1. Heat oven to 375 degrees. Grease a 13 x 9 inch baking dish/pan.
2. Cook macaroni according to package directions, until al dente.
3. 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.