Ingredients Jump to Instructions ↓

  1. 3 cups uncooked elbow macaroni (12 oz)

  2. 1 cup whipping cream

  3. 1/2 cup milk

  4. 1 teaspoon Dijon mustard

  5. 1/4 teaspoon cayenne pepper

  6. 1/4 teaspoon black pepper

  7. 3/4 teaspoon salt

  8. 2 cups oz smoked Cheddar cheese, shredded

  9. 1/2 cup smoked mozzarella cheese, shredded

  10. 2 14 1/2 oz cans fire roasted diced tomatoes, well drained

  11. 1/4 cup diced green onions.

  12. 4 or 5 1/4 cup grated or shredded Parmesan cheese

  13. 1/3 cup plain bread crumbs

  14. 2 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. Cook macaroni as directed on box. Drain and set aside. Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat cream, milk, mustard, salt and red pepper, pepper to just boiling. Immediately reduce to a simmer, whisk in stir in Cheddar, mozzarella cheeses till smooth. Pour sauce over macaroni, and mix in green onions and tomatoes. Pour into baking dish. In a separate bowl, mix Parmesan cheese and bread crumbs, then stir in oil. Sprinkle this mixture evenly over top of macaroni mixture. Bake uncovered 15–20 minutes till bubbly, and golden brown.


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