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Tomatoes Stuffed with Macaroni and Cheese

Western.Chefs's picture
  Firm tomatoes 4 Large
  Elbow macaroni 3⁄4 Cup (12 tbs)
  Thin white sauce 1 Cup (16 tbs)
  Processed american cheddar cheese 3 Tablespoon, shredded
  Melted butter/Melted margarine / fat / salad oil 4 Teaspoon
  Buttered day old bread crumbs 1⁄4 Cup (4 tbs)

Scoop out the pulp and juice from the tomatoes (use pulp and juice for stewed tomatoes, tomato sauce, etc.), and sprinkle the insides well with salt.
Cook and drain the macaroni as in Boiled Macaroni.
(If you have the long strands of macaroni, break up into pieces 1" long.) Mix well with the white sauce, in which is blended 2 tablesp of the cheese.
Put 1 teasp of the melted butter in each tomato, and fill witii some of the macaroni mixture.
Sprinkle the bread crumbs mixed with the remaining 1 tablesp grated cheese on top of the macaroni, and bake the tomatoes in a moderately hot oven of 375°F for 20 min.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1153 Calories from Fat 373

% Daily Value*

Total Fat 42 g64.3%

Saturated Fat 23.8 g118.9%

Trans Fat 0.2 g

Cholesterol 154.4 mg51.5%

Sodium 1728.4 mg72%

Total Carbohydrates 157 g52.3%

Dietary Fiber 13.9 g55.7%

Sugars 35.8 g

Protein 43 g86.3%

Vitamin A 143.9% Vitamin C 154.1%

Calcium 36.6% Iron 21.9%

*Based on a 2000 Calorie diet

Tomatoes Stuffed With Macaroni And Cheese Recipe