Tuesday, February 1, 2011

Smoky Mac 'n Cheese

I received a Betty Crocker calendar in the mail a few days ago and in it were some yummy looking recipes. The Smoky Mac 'n Cheese recipe caught my eye because we all know how much my daughter loves pasta and Mac & Cheese. So this was a must-try recipe for me.

This dish had so much flavor in it. Its a grown-up version of the old classic. With that said, my daughter wasn't too keen on it. Probably because of the flavor and a little bit of spice. I really liked it and will probably make this again for an adult crowd.

3 cups uncooked pasta
2 cups whipping cream
1/2 tsp salt (preferrably sea salt)
1/4 tsp. cayenne pepper
2 cups shredded smoked cheddar (I used regular cheddar and a drop of liquid smoke)
1 (14.5 oz) cans diced tomatoes, drained
1/4 cup sliced green onions
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2 tsp. olive oil

1) Cook pasta according to directions. Return to saucepan; cover to keep warm.

2) Meanwhile, heat oven to 375 deg F. Grease a 13x9 inch glass baking dish. In a saucepan, heat whipping cream, mustard, salt, and cayenne pepper to boiling. Reduce heat and stir in cheese (and liquid smoke if using) with a wire whisk until smooth.

3) Pour sauce over cooked pasta. Stir in tomatoes and onions. Pour into baking dish. In a small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of pasta mixture. Bake uncovered 15-20 minutes or until edges are bubbly and top is golden brown.

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