Cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
Heat oven to 375. Spray a 13x 9 inch glass baking dish with cooking spray. In a 2-quart saucepan, heat whipping cream, mustard, mustard, salt, and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth.
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.
Bake uncovered for 15 to 20 minutes or until edges are bubbly and top is golden brown.
Note: Be sure to use heavy whipping cream when making the sauce for this decadent macaroni & cheese. Using milk or half-and-half may result in a curdled sauce. (I don’t understand why, but that’s what it said in the recipe in the newspaper.)
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