Macaroni Ham Salad
6 servings 6 small tomatoes 1 c. cooked elbow macaroni 1/2 c. cooked cubed ham 1/2 c. peeled, chopped cucumber 1 1/2 t. diced onion 1 1/2 t. chopped fresh parsley 2 1/2 Tbsp. mayonnaise 1/8 to 1/4 t. salt 1/8 t. pepper 1/4 c. plus 2 Tbsp. shredded cheddar cheese (1 1/2 oz.) Cut off top of each tomato. Scoop out pulp, leaving shells intact. (Reserve pulp for other uses/recipes.) Invert tomato shells on paper towels to drain. Combine remaining ingredients, except cheese. Mix well. Fill tomato shells with macaroni-ham salad and sprinkle with cheese.