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BLT Stuffed Tomatoes




Source of Recipe


Penny


List of Ingredients




BLT Stuffed Tomatoes


1/4 pound elbow macaroni
Salt and pepper
4 pieces bacon, chopped
2 leeks, halved lengthwise e, thinly sliced and washed
2 tablespoons flour
1 cup chicken stock
1/2 cup milk
2 cups (14 ounces) aged sharp cheddar cheese, grated
8 large Roma tomatoes, halved lengthwise and seeded or 8 vine-ripe tomatoes, tops cut off and scooped clean
1/2 cup breadcrumbs

Recipe




Preheat oven to 400¢ªF.

Place a large pot of water over high heat and bring it up to a boil to cook the pasta.

Add salt and the pasta, and cook just shy of al dente.

While the pasta is cooking, heat a medium-size skillet over medium heat and add bacon.

Cook bacon until crispy, about 5 minutes, then add leeks and cook until tender, about 2 minutes more.

Add flour and stir, cook 1 minute.

Whisk in stock, milk, salt and pepper, and bring up to a bubble.

Stir in the cheese in a figure-eight motion, reserving 1/2 cup for garnish.

Drain past and combine with the sauce.

Spoon pasta into tomato shells and garnish with a sprinkle of the remaining cheese and breadcrumbs.

Place tomato shells on a baking sheet and bake for 12-15 minutes until golden brown on top.