Tomatoes Stuffed with Macaroni and Cheese Recipe
Ingredients
| 4 large firm tomatoes | ||
| Elbow macaroni | 3/4 Cup (16 tbs) | |
| 1 c. Thin White Sauce | ||
| 3 tablesp. grated processed American Cheddar cheese | ||
| 4 teasp. melted butter, margarine, fat, or salad oil | ||
| 1/4 c. buttered day-old bread crumbs | ||
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.
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.
Chef
