Tonight I prepared mac and cheese with a delightful twist. Fire roasted tomatoes, smoky Cheddar cheese, cayenne and scallions with a fantastic result. This recipe possibly came from my favorite magazine, Bon Apetit. My husband loved it and I’m sure your family would too.
12 oz bag of elbow macaroni, cooked and drained. Return to saucepan and keep warm.
1 1/2 c. whipping cream (do not use 1/2 and 1/2 or milk)
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/4 tsp. ground red pepper (cayenne)
8 oz. smoked Cheddar cheese, shredded
2 14.5 oz cans of fire roasted diced tomatoes
1/4 c. sliced scallions
1/3 c. grated Parmesan cheese
1/3 c. plain dry bread crumbs
2 tsp. olive oil
Heat oven to 375 and spray a 13 x 9-inch baking dish. In a 2 quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat and stir in Cheddar with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and scallions. Pour into baking dish. Stir together Parmesan cheese and bread crumbs and sprinkle over top of macaroni mixture. Drizzle olive oil on top.
Bake 15-20 miinutes or until edges are bubbly and top is golden brown.
I won’t be serving this for breakfast, but I do prepare a delicious breakfast. Stay overnight and experience breakfast from Whispering Pines.
Hope to see you soon,
Whispering Pines Bed & Breakfast