Ingredients
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16 ounces elbow macaroni
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3/4 cup evaporated milk (about 1/2 can, see note 1 in description)
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3/4 cup whipping cream (or heavy cream, see note in description)
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1 teaspoon Dijon mustard
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1/2 teaspoon kosher salt (or other coarse salt)
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1/4 teaspoon cayenne pepper
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8 ounces medium cheddar, grated (see note 2 in description)
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1 (14 1/2 ounce) can diced tomatoes, drained
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4 green onions, diced
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1/2 cup parmesan cheese, grated
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1/3 cup breadcrumbs
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2 -4 hot dogs, cooked, sliced (optional, see note 3 in description) or 2 -4 Little Smokies sausages, cooked (optional, see note 3 in description)
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8 ounces smoked cheddar cheese, grated
Instructions
- Preheat oven to 375-degrees F.
- Cook macaroni according to package directions, drain.
- Spray a 13 x 9 baking pan with Pam (cooking spray) or grease pan and set aside.
- In a large saucepan heat cream and evaporated milk (see note 1 in description), mustard, salt and pepper to boiling.
- Reduce heat and stir in cheese (see note 2 in description)with a whisk or a wooden spoon until melted and smooth.
- REMOVE FROM HEAT.
- Stir in tomatoes, onions and hotdogs or little smokies(if using).
- Put macaroni in baking pan and pour sauce over, mixing in the cheese sauce well so all the macaroni is well covered (this can be done in a separate saucepan or bowl but by mixing in the pan there is one less dish to wash).
- In a small bowl mix together bread crumbs and Parmesan (or if you are making your own bread crumbs in a blender you can add the Parmesan and just whirl the bread crumbs and Parmesan in the blender -- one less dish to wash).
- Sprinkle breadcrumb/Parmesan mixture over the macaroni/cheese in the baking dish.
- Bake for 20-30 minutes or until bubbly and golden brown.