An absolutely KILLER macaroni and cheese (I think it’s just about the best one ever) gets a boost of personality from some spinach and tangy artichokes. I’ve been on a real “stuffed foods” kick recently, and while I’m not totally sure why that’s the case, it’s a delicious kick so I’m not going to stop it just yet. This Spinach and Artichoke Mac and Cheese comes together in a snap and tastes absolutely wonderful when spilled down inside some juicy summertime tomatoes.
This recipe is sort of a two-for-one. You get a reliable, delicious macaroni and cheese recipe and then you get a fun way to use it. You certainly don’t have to stuff it down into tomatoes. You can just pile it up, as is, right on your plate alongside whatever else it is you’re serving and it would be great. Or, you can pile it into a large baking dish, cover with the breadcrumb topping, and bake it that way.
I’ve done this many a time, in fact. The good news here – we’ve got some options. And options are good.
However, there’s something so cozily nostalgic about a stuffed tomato, I think. It’s kind of a throwback concept – reminds me of my nineties childhood – and I’m pretty here for it. This time of year, when the tomatoes are really coming into their own, I am always looking for ways to utilize them. I am the kind of person who thinks a juicy tomato sliced with just a sprinkling of salt is one of the greatest bites of food on the planet – they don’t need any improving upon.
This recipe is just a way to change it up a little bit. I usually serve two tomatoes per person, piled to high heaven with this (very easy) spinach and artichoke macaroni and cheese and people always seem totally delighted by them. They go over really well, let’s just say.
Imagine these cuties sidled up alongside a big juicy grilled steak – sounds pretty heavenly right?
Spinach and Artichoke Mac and Cheese-Stuffed Tomatoes: Here’s the Step-by-Step
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position.
- In a large pot set over medium heat, add the butter and allow it to melt. Once it has melted, add the flour and cook for one minute, stirring. Switch to a whisk and add the half and half, whisking as you do. Increase the heat to med-high and allow the béchamel to bubble and thicken for about a minute. It should look noticeably thicker. Reduce the heat to low.
- Add the shredded cheddar, Swiss, and the garlic and herb cheese spread. Stir to combine and then season it to your liking with salt and pepper. Once it tastes seasoned enough, add the well-drained spinach and the chopped artichoke hearts. Mac and cheese = done.
- In a small bowl, toss the breadcrumbs together with the olive oil until they’re all coated.
- Cut off the top ¼ of each tomato and spoon out the pulpy interior flesh. Place the hollowed-out tomatoes in a baking dish or on a large sheet pan and fill each one with as much mac and cheese and you can (this will vary depending on the size of your tomatoes, of course). Top each with some of the breadcrumbs.
- Bake, uncovered, just until the tops are golden brown and toasty; about 15 to 17 minutes. Serve warm.
If you like the looks of these Spinach and Artichoke Mac and Cheese Stuffed Tomatoes, you might want to check out:
Brown Butter Creamed Corn Stuffed Zucchini Boats
Unstuffed Shells with Spinach and Artichokes
Unstuffed Mushroom and Tortellini Skillet
Spinach and Artichoke Mac and Cheese-Stuffed Tomatoes
This is my go-to mac and cheese recipe, jazzed up a bit with the addition of spinach and artichokes. When you stuff this mixture inside some sweet, juicy summertime tomatoes – you’ve got one fantastic side dish on your hands. Your dinner party table will thank you for them.Â
- Yield: 8 stuffed tomatoes 1x
Ingredients
6 TBSP butter
1/3 cup all-purpose flour
4 cups half and halfÂ
Salt and pepper, to taste
4 cups shredded white cheddar cheese (such as Cracker Barrel)
2 cups shredded Swiss cheese (Gruyere, if you want to splurge)
4 oz. garlic and herb cheese spread (such as Boursin or Alouette)
10-ounce bag of frozen spinach, thawed and well-drained/squeezed
14.5-ounce can artichoke hearts, drained and roughly chopped
1 cup panko breadcrumbs
1 to 2 TBSP olive oil (to coat the breadcrumbs)
8 large tomatoes
Instructions
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position.
- In a large pot set over medium heat, add the butter and allow it to melt. Once it has melted, add the flour and cook for one minute, stirring. Switch to a whisk and add the half and half, whisking as you do. Increase the heat to med-high and allow the béchamel to bubble and thicken for about a minute. It should look noticeably thicker. Reduce the heat to low.Â
- Add the shredded cheddar, Swiss, and the garlic and herb cheese spread. Stir to combine and then season it to your liking with salt and pepper. Once it tastes seasoned enough, add the well-drained spinach and the chopped artichoke hearts. Mac and cheese = done.
- In a small bowl, toss the breadcrumbs together with the olive oil until they’re all coated.Â
- Cut off the top ¼ of each tomato and spoon out the pulpy interior flesh. Place the hollowed-out tomatoes in a baking dish or on a large sheet pan and fill each one with as much mac and cheese and you can (this will vary depending on the size of your tomatoes, of course). Top each with some of the breadcrumbs.
- Bake, uncovered, just until the tops are golden brown and toasty; about 15 to 17 minutes. Serve warm.Â
Notes
These can be made a day in advance, covered, refrigerated, and then reheated in a 350-degree oven until warm. Leftover Mac and Cheese will save in the fridge for up to 3 days or in the freezer for up to 3 months.Â
