Recipe by cookCol
This is another recipe I found in an ad in the February 2007 Bon Apetit. It is super easy because you don't even have to make a white sauce, just heat up heavy cream.
Top Review by Angie2B
I made this with 2 cans of regular diced tomatoes, and used only 4 oz of smoked cheddar with 4oz of velveeta. I was afraid a full 8 OZ of smoked cheddar would overwhelm the dish. This was a really good mac 'n cheese with a nice smokey flavor. I'll use it again.
- 3 cups uncooked elbow macaroni (12 oz.)
- 1 1⁄2 cups whipping cream
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon coarse salt
- 1⁄4 teaspoon ground red pepper
- 8 ounces smoked cheddar cheese, shredded
- 2 (14 1/2 ounce) cansfire roasted diced tomatoes, well drained
- 1⁄4 cup sliced green onion
- 1⁄3 cup grated parmesan cheese
- 1⁄3 cup plain breadcrumbs
- 2 teaspoons olive oil
Directions See How It's Made
- Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
- Meanwhile, heat oven to 375. Spray 13x9" glass baking dish with cooking spray.
- In a 2-quart saucepan, heat 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 stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
- Bake 15 to 20 min or until edges are bubbly and top is golden brown.
- Be sure to use whipping cream when making sauce as half-and-half and milk are more likely to curdle when combined with the tomatoes.