This is a fabulouse new recipe I just tried for dinner last night. HUGE hit with my hubby AND all four kiddos :) Smoky, a little tiny kick and they even liked the tomatoes in it! Even better yet it came out of a free calendar I rec'd in the mail via Hip2Save! Score!
Smoky Mac 'n Cheese
12 oz Barilla Plus Penne (they used elbow macaroni but we like this better)
1 1/2 c whipping cream* (next time I will use 2 c. slightly dry upon sitting)
1 t Dijon mustard
1/2 t coarse (kosher or seal) salt
1/4 t ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded (2 cups)
2 cans (14.5 oz each) Muir Glen organic fire roasted diced tomatoes, drained (we used Hunts)
1/4 c sliced green onions (4 medium) (I used 1/4 finely diced regular onion)
1/3 grated Parmesan cheese
1/3 c Progresso plain bread crumbs
2 t olive oil
1. Cook and drain pasta according to package directions. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. (I just used a little olive oil.) In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
3. Pour sauce over penne. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. (I rubbed it back and forth in the palm of my hands to completely distribute the olive oil.) Sprinkle over top of macaroni mixture.
4. Bake uncovered 15-20 minutes or until edges are bubbly and top is golden brown.
ENJOY!
* NOTE: 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.
