Smoky Mac 'n Cheese
|3 cupsuncooked elbow macaroni; (12 oz)|
|1 1/2 cupswhipping cream|
|1 teaspoonDijon mustard|
|1/2 teaspooncoarse; (kosher or sea) salt|
|1/4 teaspoonground red pepper; (cayenne)|
|8 ozsmoked Cheddar cheese; shredded (2 cups)|
|2 cans; (14.5 oz each) Muir Glen� organic fire roasted diced tomatoes, w|
|1/4 cupsliced green onions; (4 medium)|
|1/3 cupgrated Parmesan cheese|
|1/3 cupplain dry bread crumbs|
|2 teaspoonsolive oil|
Smoky Mac 'n Cheese Preparation
1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375F. 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.
3. 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.
4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.
Be sure to use whipping cream when making the sauce for this decadent mac 'n cheese. Milk or half-and-half are more likely to curdle when combined with acidic ingredients like tomatoes.
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