Step away from the ordinary! Make this mac and cheese recipe featuring tomatoes and green onions. You’ll soon think of other creative ways to dress up this all time favorite dish.
- 12 oz elbow macaroni
- 1 1/2 cups whipping cream
- 2 tsp of Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 2 cups cheddar cheese, shredded
- 2 cans fire roasted diced tomatoes, drained
- 4 green onions, diced
- 1/3 cup Parmesan cheese
- 1/3 cup breadcrumbs
- 2 Tbsp olive oil
Preheat oven to 375 F.
Cook elbow macaroni according to package directions for aldente (firm).
Drain and return to the pot. Cover pot to keep pasta warm.
Prepare a 3 qt. glass baking dish by coating with a non-stick cooking spray.
In a saucepan over medium heat, mix cream, mustard and salt.
Add pepper flakes and bring to a boil, stirring constantly.
Reduce heat and stir in the cheddar cheese until melted and smooth.
Pour and stir the mixture over the macaroni.
Add tomatoes and green onions. Blend all together.
Transfer to the prepared baking dish. (Pretty colors!)
Mix bread crumbs, parmesan cheese and olive oil.
Sprinkle over macaroni.
Bake for 15 to 20 minutes until top turns a golden brown.
Yields: 6-8 servings