Smoky Mac and Cheese with Tomatoes
This smoky baked mac and cheese is comfort food at its finest, laden with cheddar cheese and heavy cream and topped with crispy bread crumbs and more cheese. This macaroni and cheese with tomatoes recipe is baked in the oven in under 30 minutes.
Equipment
Ingredients
- 3 cups macaroni uncooked
- 1½ cups heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 4 cups smoked Cheddar cheese shredded
- 29 ounces fire-roasted diced tomatoes well drained
- 1 small onion chopped and sauteed
- ⅓ cup Parmesan cheese this is NOT the shelf stable can o' dust you see at pizza shops
- ⅓ cup bread crumbs
- 2 teaspoons olive oil
Instructions
- Cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
- Pre-heat oven to 375ºF. Spray a 9x13-inch glass baking dish with cooking spray.
- In a 2-quart saucepan, heat whipping cream, mustard, mustard, salt, and paprika 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 in casserole dish.
- Bake uncovered for 15 to 20 minutes or until edges are bubbly and top is golden brown.
Notes
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.
Nutrition
Calories: 599kcal | Carbohydrates: 41g | Protein: 23g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 722mg | Potassium: 200mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1671IU | Vitamin C: 3mg | Calcium: 528mg | Iron: 1mg
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