Smoky Mac 'n Cheese

By brandymarshall

Ingredients

• 3 cups uncooked elbow macaroni (12 oz)
• 1 1/2 cups whipping cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon coarse (kosher or sea) salt
• 1/4 teaspoon ground red pepper (cayenne)
• 8 oz smoked Cheddar cheese, shredded (2 cups)
• 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
• 4 medium green onions, sliced (1/4 cup)
• 1/3 cup grated Parmesan cheese
• 1/3 cup Progresso® plain bread crumbs
• 2 teaspoons olive oil

Details

Servings 1
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Return to saucepan; cover to keep warm.

2
Meanwhile, in 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni; stir until well coated. Stir in tomatoes and onions. Pour into baking dish.

3
In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over macaroni mixture.

4
Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.