Tomatoes Stuffed with Macaroni and Cheese Recipe

Summary

CourseMethod
VegetarianMain Ingredient

Ingredients

 Firm tomatoes4 Large
 Elbow macaroni3⁄4 Cup (12 tbs)
 Thin white sauce1 Cup (16 tbs)
 Processed american cheddar cheese3 Tablespoon, shredded
 Melted butter/Melted margarine / fat / salad oil4 Teaspoon
 Buttered day old bread crumbs1⁄4 Cup (4 tbs)

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 mg

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

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.
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