3 cups uncooked elbow macaroni (12 oz.)
1-1/2 cups whipping cream
1 tsp Dijon mustard
1/2 tsp coarse (kosher or sea) salt
1/4 tsp 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, drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup Progresso plain bread crumbs
2 tsp olive oil
Directions
1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375 degrees 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.
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.
Notes: Another winner. I really liked this. It has a bit of a kick to it and I didn't think my 3-year old would like it, but surprisingly she ate several bites (and took several drinks of milk in between to cool her mouth down). We couldn't find smoked cheddar, so we used what we had. Source: Betty Crocker 2011 recipe calendar.
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