Macaroni and Cheese-Stuffed Tomatoes

Ever since I was a little girl, I've loved eating macaroni and cheese with a side of sliced and salted tomatoes. I don't know what it is I enjoy so much about that combination, but it's always appealed to me. So when I saw this recipe for macaroni and cheese stuffed inside tomatoes, I knew it would be right up my alley.

Served with a salad and crusty buttered bread, these tomatoes were a delicious, simple, and quick weeknight dinner. The original recipe suggests using boxed macaroni and cheese, but I elected to make a batch of our favorite mac and cheese to use for the filling so that I could freeze whatever was left for a future meal. You could even leave the bacon out of these to make them a vegetarian entrée (although, honestly: why would anyone ever omit bacon from anything?). The buttery breadcrumbs on top added nice crunch, and the green onions added a crisp, fresh flavor. I loved the velvety texture and taste of the warm tomatoes. I'll definitely make these again!

Macaroni and Cheese-Stuffed Tomatoes
source: adapted from Meals.com

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

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

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.