Ingredients Jump to Instructions ↓

  1. 16 ounces elbow macaroni

  2. 3/4 cup evaporated milk (about 1/2 can, see note 1 in description)

  3. 3/4 cup whipping cream (or heavy cream, see note in description)

  4. 1 teaspoon Dijon mustard

  5. 1/2 teaspoon kosher salt (or other coarse salt)

  6. 1/4 teaspoon cayenne pepper

  7. 8 ounces smoked cheddar cheese , grated

  8. 8 ounces medium cheddar , grated (see note 2 in description)

  9. 1 (14 1/2 ounce) can diced tomatoes , drained

  10. 4 green onions , diced

  11. 1/2 cup parmesan cheese , grated

  12. 1/3 cup breadcrumbs

  13. 2 -4 hot dogs, cooked, sliced (optional, see note 3 in description) or 2 -4 Little Smokies sausages, cooked (optional, see note 3 in description)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375-degrees F.

  2. Cook macaroni according to package directions, drain.

  3. Spray a 13 x 9 baking pan with Pam (cooking spray) or grease pan and set aside.

  4. In a large saucepan heat cream and evaporated milk (see note 1 in description), mustard, salt and pepper to boiling.

  5. Reduce heat and stir in cheese (see note 2 in description)with a whisk or a wooden spoon until melted and smooth.


  7. Stir in tomatoes, onions and hotdogs or little smokies(if using).

  8. Put macaroni in baking pan and pour sauce over, mixing in the cheese sauce well so all the macaroni is well covered (this can be done in a separate saucepan or bowl but by mixing in the pan there is one less dish to wash).

  9. In a small bowl mix together bread crumbs and Parmesan (or if you are making your own bread crumbs in a blender you can add the Parmesan and just whirl the bread crumbs and Parmesan in the blender -- one less dish to wash).

  10. Sprinkle breadcrumb/Parmesan mixture over the macaroni/cheese in the baking dish.

  11. Bake for 20-30 minutes or until bubbly and golden brown.


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