Smoky Mac 'n Cheese Recipe - Food.com (2024)

• 16 ounces elbow macaroni
• ³⁄₄ cup evaporated milk (about 1/2 can, see note 1 in description)
• ³⁄₄ cup whipping cream (or heavy cream, see note in description)
• 1 teaspoon Dijon mustard
• ¹⁄₂ teaspoon kosher salt (or other coarse salt)
• ¹⁄₄ teaspoon cayenne pepper
• 8 ounces smoked cheddar cheese, grated
• 8 ounces medium cheddar, grated (see note 2 in description)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 4 green onions, diced
• ¹⁄₂ cup parmesan cheese, grated
• ¹⁄₃ cup breadcrumbs
• 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)

directions

• 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.