Smoked Cheddar Mac 'n Cheese
from Betty Crocker
cups uncooked elbow macaroni (12 oz)
cups whipping cream*
teaspoon Dijon mustard
teaspoon coarse (kosher or sea) salt
teaspoon ground red pepper (cayenne)
oz smoked Cheddar cheese, shredded (2 cups)
cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
cup sliced green onions (4 medium)
cup grated Parmesan cheese
cup Progresso® plain bread crumbs
teaspoons olive oil
- Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
- Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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 in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
- Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.
Makes 8 servings (1 1/4 cups each)
*Make sure to use whipping cream in this recipe. Even though it is higher fat, if you use milk or half and half, they are more likely to curdle when added to the acidic ingredients- the tomatoes.