Macaroni and Cheese-Stuffed Tomatoes

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Macaroni and Cheese-Stuffed Tomatoes

 

Ingredients

  • 1 package macaroni and cheese, cooked according to package directions (or about 2 cups of cooked homemade mac and cheese see below)

  • 4 large, fresh tomatoes

  • Salt and pepper to taste

  • 4 slices bacon, fully cooked, drained and crumbled

  • 1/4 cup chopped green onions

  • 1/4 cup breadcrumbs

  • 2 tablespoons shredded cheddar cheese

  • 2 teaspoons butter or margarine, melted

Directions

1. Hollow out tomatoes, leaving a 1/4-inch wall around sides and bottom. Salt and pepper insides of tomatoes. Place in 9-inch-round cake pan or pie plate to prevent tipping.

2. Combine hot macaroni and cheese, bacon and onion in medium bowl; fill tomatoes with mixture.

3. Combine bread crumbs, cheese and butter in small bowl; sprinkle mixture evenly on top of each tomato.

4. Bake in preheated 350-degree oven for 15 to 20 minutes or until cheese is melted.

Home Made

  • 2 cups uncooked elbow macaroni (7 ounces)

  • 1/4 cup butter or margarine

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon ground mustard

  • 1/4 teaspoon Worcestershire sauce

  • 2 cups milk

  • 2 cups shredded Cheddar cheese (8 ounces) (I use a blend of all kinds of cheeses, usually about 3 cups’ worth instead of 2, and I

  • always use a little bit of Velveeta and some cream cheese to make this even creamier)

  • 1 sleeve crushed Ritz crackers

  • 1/4 cup butter, melted

1. Heat oven to 350º.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Mix Ritz crackers with melted butter and sprinkle over the top. Bake uncovered 20 to 25 minutes or until bubbly.