Smoky roasted tomato and red pepper soup
The recipe Smoky roasted tomato and red pepper soup can be made in roughly 45 minutes. This gluten
Smoky Mac and Cheese
Ingredients
- 3 cups uncooked elbow macaroni (12 oz)
- 1 1/2 cups whipping cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon ground red pepper (cayenne)
- 8 oz smoked Cheddar cheese, shredded (2 cups)
- 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, well drained
- 1/4 cup sliced green onions (4 medium)
- 1/3 cup grated Parmesan cheese
- 1/3 cup Progresso™ plain bread crumbs
- 2 teaspoons olive oil
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