Ingredients
Scale
- 1 (8 ounces) package elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- ½ teaspoon salt
- ground black pepper (to taste)
- 1 cup shredded smoked gouda
- 1 cup shredded smoke mozzarella
- 1/2 cup shredded cheddar
- green onions (optional)
Instructions
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Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
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Meanwhile, heat oven to 375°F. Spray 13×9-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.
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Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In the small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
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Bake uncovered 15 to 20 minutes or until edges are bubbly and the top is golden brown.