Some nights you just want homemade, savory, comfort food… for me, last night was one of those nights!
I had a serious craving for Mac and Cheese. Nothing fancy, just homemade cheesy goodness like my Mom used to make it!
No, my Mom did not stuff my Mac and Cheese in tomatoes! This recipe came together with the leftover Mac and Cheese I had in my refrigerator today sitting next to a few bright red beautiful tomatoes!
The creamy mac and cheese, with the juicy tomato and crispy parmesan breadcrumb crust was such an amazing combination!
- 3-4 medium tomatoes
- 1 cup mac and cheese
- 2 tbsp Gluten Free Breadcrumbs
- 2 tbsp grated parmesan cheese
Begin by hulling out the middle of each tomato.
Next, fill each one with the mac and cheese.
Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.
Place the tomatoes in a small oven safe dish.
Bake at 375° for 18-20 minutes.
Two… (or three, 😉 ) of these can be eaten as a meal, or serve them individually as a side dish with dinner!
Either way, they are seriously scrumptious!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Use gluten-free macaroni noodles and gluten-free breadcrumbs as pictured above to make this recipe gluten-free.
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