June 7, 2012

Mac n’ Cheese Stuffed Tomato

This creation came about when I was deciding whether to make a healthy dish out of a lone tomato in the fruit bowl or to heat up some gooey leftover macaroni and cheese from Chip Shop.  Bingo! Stuff the mac n’ cheese inside the tomato!  The tomato adds some depth of flavor and juiciness; a great contrast to soft pasta and gooey cheese.

Makes 1 serving

1 large tomato
1 cup prepared macaroni and cheese (packaged, restaurant leftover or homemade)
Freshly grated Parmesan cheese (optional)
Breadcrumbs (optional)
Coarse salt
Fresh cracked black pepper

Preheat the oven to 350 degrees.  Cut off the top of the tomato,  remove the insides with a spoon; discard top and insides.  Place the emptied out tomato on a tin foil lined baking sheet and sprinkle generously with salt and pepper.  Over-stuff the tomato with as much macaroni and cheese as will fit, sprinkle Parmesan cheese and breadcrumbs on top if desired.  Place in oven and bake for 25-30 minutes.


Add bacon, scallions, pickled jalapeno or peas to the mac and cheese before stuffing
For a carb-free option, stuff tomato with cheesy cauliflower
Top with any other type of cheese (mozzarella, goat cheese, fontina, etc)

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