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Tomatoes Stuffed With Macaroni And Cheese

Western.Chefs's picture
Ingredients
  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)
Directions

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

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese

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