Name: Spinach and Artichoke Mac and Cheese-Stuffed Tomatoes
Ingredients: 6 TBSP butter 1/3 cup all-purpose flour 4 cups half and half 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

Spinach and Artichoke Mac and Cheese-Stuffed Tomatoes

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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.

Author: Lauren McDuffie
Yield: 8 stuffed tomatoes 1x

Ingredients

Scale

6 TBSP butter

1/3 cup all-purpose flour

4 cups half and half

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

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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.
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.

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.

Find it online: https://mykitchenlittle.com/2020/07/14/spinach-and-artichoke-mac-and-cheese-stuffed-tomatoes/