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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.
Recipe by MuirGlen
Prep Time
30min
Total Time
50min
Servings
8servings (1 1/4 cups each)
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Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
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.
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 15 to 20 minutes or until edges are bubbly and top is golden brown.
Bake 18 to 23 minutes.
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.
2007 © and ®/™ of Small Planet Foods, Inc.
*Percent Daily Values are based on a 2,000 calorie diet.
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This was an extremely yummy dish! I will definitely make this again, however there were some adjustments I made- 1st i used whole milk instead of whipping cream 2nd i used about a half a cup of green onion (thats how much i ended up chopping so I went ahead and used it all) and it added so much flavor! 3rd I only used one can of tomatoes because that was all I had and they were just plain diced, not roasted as the recipe calls for (but if i had some I am sure it would have added even more flavor!) and finally I used shredded colby jack cheese again it was what I had. I can only imagine what the dish would taste like had I followed every ingredient! Yummy!!!!!!
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