A new favorite at our house. It is such a big hit my husband now includes it on our Thanksgiving food list. =)
Ingredients:
3 c. uncooked elbow macaroni (I use my food storage macaroni.) =)
1 1/2 c. whipping cream
1 tsp Dijon mustard
1/2 tsp coarse (kosher or sea) salt
1/4 tsp ground red pepper (cayenne) - I don't add this much because I don't like my food too spicy.
8 oz. smoked cheddar cheese, shredded
2 cans (14.5 oz each) Fire roasted diced tomatoes, drained
1/4 c. slided green onions (4 medium)
1/3 c. grated parmesean cheese
1/3 c. plain bread crumbs
2 tsp. olive oil
Directions:
1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375 degrees. Spray 13x9 glass baking dish with cooking spray. In 2 qt. saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire wisk until smooth.
3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix parmesan cheese and bread crumbs. Stir in oil. Sprinkly over top of macaroni mixture.
4. Bake uncovered 15-20 min. or until edges are bubbly and top is golden brown.
Hmmmmmmm, this looks so good. I'll have to reserve that for the few occasions of when we're going for red meat and dairy and stuff.
ReplyDeleteWhy do the tastiest things in the world have to be laden with calories?