Macaroni and Cheese Stuffed Vegetable Boats

INGREDIENTS

1 cup

Kitchen Basics® Unsalted Chicken or Vegetable Stock (or broth)

1 1/2 cups

tiny uncooked shell pasta (or other small pasta)

large Italian plum tomatoes, cut in half lengthwise (or 4 medium zucchini... or mixture of both)

1 cup

lowfat 2% canned evaporated milk

1 tsp

spicy brown mustard

1 tbsp

all-purpose flour

1/2 tsp

McCormick® basil

1/2 tsp

McCormick® oregano

1/8 tsp

McCormick® ground black pepper

1 1/2 cups

finely shredded sharp cheddar cheese, divided

1/4 cup

panko breadcrumbs