Rachael's Daytime Talk Show
BLT-Stuffed Tomatoes

BLT-Stuffed Tomatoes

Ingredients

  • 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

Yields: 4 servings

Preparation

Preheat oven to 400˚F.

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.