BLT-stuffed Tomatoes from the Rachel Ray Show
1/4lb. elbow macaroni
salt and pepper to taste
4 pieces of bacon, chopped
2 leeks, hlaved lengthwise, thinly sliced and washed
2 tbs flour
1 cup chicken stock
1/2 cup milk
2 cups (14 oz) aged sharp chedder cheese, grated
8 lg Roma tomatoes (or beefsteak), halved lengthwise and seeded , tops cut off and scooped clean (thin slice off the bottom so the halves stand up)
1/2 cup breadcrumbs
Preheat oven to 400. Place a large pot of water over high heat and bring 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 until crispy or about 5 min. Add leeks and cook until tender, about 2min. more. Add flour and stir cooking for 1 min. Whisk in stock, milk, salt and pepper and bring to a bubble. Stir in the cheese in a figure eight motion, reserving 1/2 cup for garnish.
Drain pasta and combine with the sauce. Spoon pasta into tomato shells and garnish with a sprinkle of the cheers. Place these onto a baking sheet and bake for 12-15 min. until golden brown on top.
We had the left over mac n cheese separate the next day for supper with our chicken. E put it in a casserole dish, heated it in the over and put some mozzarella on top to brown. Enjoy!