Not kidding, this came from an ad flyer, but it’s amazing.
Smoky Mac and Cheese
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 lb uncooked elbow macaroni or other pasta
- 2 cups whipping cream
- 2 teaspoon Dijon mustard
- 1/2 teaspoon coarse (kosher or sea) salt
- 1/2 teaspoon ground red pepper (cayenne)
- 12 oz smoked Cheddar cheese, shredded (3 cups)
- 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
- 1/4 cup sliced green onions (4 medium)
- 1/3 cup grated Parmesan cheese
- 1/3 cup plain dry bread crumbs
- 2 teaspoons olive oil
Instructions
- Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
- Meanwhile, heat oven to 375 degrees F. Spray 13×9-inch glass baking dish with cooking spray.
- In 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 20 to 25 minutes or until edges are bubbly and top is golden brown.
Notes
High Altitude (3500-6500 ft): Bake a few minutes longer.[br][br]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.[br][br]Combine multiple types of cheese, like gouda, for a variation.[br][br]If smoked cheeses are unavailable, use a few drops of liquid smoke, to taste.