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27

Smoky Mac and Cheese

Prep 30 min
Total 50 min
Servings 8

Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor. MORE+ LESS-

By Betty Crocker Kitchens

September 27, 2013

Ingredients

cups uncooked elbow macaroni (12 oz)

1 1/2

cups whipping cream

teaspoon Dijon mustard

1/2

teaspoon coarse (kosher or sea) salt

1/4

teaspoon ground red pepper (cayenne)

oz smoked Cheddar cheese, shredded (2 cups)

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

teaspoons olive oil

Steps

Hide Images

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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 240

% Daily Value

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;