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Smoky Mac and Cheese

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  • Prep 30 min
  • Total 50 min
  • Servings 8
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Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor.
By Betty Crocker Kitchens
Updated Sep 27, 2013
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Ingredients

  • 3 cups uncooked elbow macaroni (12 oz)
  • 1 1/2 cups whipping cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse (kosher or sea) salt
  • 1/4 teaspoon 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, well drained
  • 1/4 cup sliced green onions (4 medium)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup Progresso™ plain bread crumbs
  • 2 teaspoons olive oil
Make With
Progresso Breadcrumbs

Steps

  • 1
    Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
  • 2
    Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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 macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
  • 4
    Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

500 Calories, 27g Total Fat, 17g Protein, 47g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
16g
79%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
770mg
32%
Potassium
300mg
9%
Total Carbohydrate
47g
16%
Dietary Fiber
4g
15%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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