Smoky Mac and Cheese

(2)
  2 reviews

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

Directions

  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. 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. 3 In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over macaroni mixture.
  4. 4 Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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