Although our garden has only yielded a tomato or two so far this year, we have been able to pick up boxes of 6 tomatoes for $1 at a local farm stand. Since we’re a household of only 2, it’s been a challenge to use all 6 tomatoes before they spoil. I decided to try some new recipes this year, like my easy dinner with squash and garden vegetables. I even added fresh tomatoes to my grill wok summer vegetables & chicken sausage recipe.
Here in the Northeast, we’ve been lucky to experience a cooler August after a rather hot July. During the hot summer days, I like to cook outside on the grill to keep the house cool. I decided to take advantage of the cooler temperatures and try a few oven recipes. First up, macaroni and cheese adorned with fresh tomato slices.
This recipe calls for 4 cups of cheese, any variety. Choose cheddar for a more traditional dish, or try a combination of cheeses for a more exotic flair–such as gruyere with cheddar. Mixing cheeses is a great way to use up what you have on hand and create unexpected flavor combinations.
Tomato-topped Macaroni & Cheese
|Prep time||30 minutes|
|Cook time||35 minutes|
|Total time||1 hours, 5 minutes|
|Meal type||Lunch, Main Dish, Side Dish|
|Misc||Child Friendly, Serve Hot|
|Website||1 More Than 2|
- lb elbow macaroni
- 4 cups milk
- 8 tablespoons butter
- 1/2 cup flour
- 4 cups cheese (grated)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 3-4 tomatoes (sliced)
- 1-1/2 cup panko bread crumbs
This recipe is pretty easy to make, and delicious.
Do you have garden fresh tomatoes on hand? Check back soon for another great recipe to utilize your garden’s bounty!