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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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) cans fire 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:
1. Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
2. Meanwhile, heat oven to 375. Spray 13x9 glass baking dish with cooking spray.
3. 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.
4. Pour sauce over macaroni. Stir in tomatoes and onions.
5. Pour into baking dish.
6. In small bowl stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
7. Bake 15 to 20 min or until edges are bubbly and top is golden brown.
8. 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.
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