3 c elbow macaroni (12oz.)
1 ½ c whipping cream
1 t Dijon mustard
½ t coarse salt
¼ t ground red pepper (cayenne)
8 oz. smoked Cheddar cheese shredded
2 cans Organic roasted diced tomatoes well drained ( I use 1)
¼ c sliced green onions
1/3 c grated Parmesan cheese
1/3 c. plain bread crumbs
2 t olive oil
Cook and drain macaroni as directed. Return to saucepan; keep warm.
Meanwhile, heat oven to 375 degrees. Spray 9×13 inch glass baking dish with cooking spray. In pot heat cream, mustard, salt and red pepper to boiling. Reduce heat stir in cheddar cheese with 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 15-20 min. or until edges are bubbly and golden brown.
Makes 8 servings
Make sure to use whipping cream, milk and ½ and ½ are more likely to curdle when combined with acidic ingredients >:
This is the best Mac and Cheese ever. Goes especially great with ribs!
Vicky
