INGREDIENTS
3 cups
uncooked elbow macaroni
1 1/2 cups
whipping cream
1 tsp
Dijon mustard
1/2 tsp
coarse salt (kosher or sea salt)
1/4 tsp
ground red pepper (cayenne)
8 oz
smoked Cheddar cheese, shredded
2 14.5 ounce cans
Muir Glen® organic fire roasted diced tomatoes, well drained
1/4 cup
sliced green onions
1/3 cup
grated Parmesan cheese
1/3 cup
plain dry bread crumbs
2 tsp
olive oil