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    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) diced tomatoes with green chillies, well drained
    1/4 cup sliced green onions (4 medium)
    1/3 cup grated Parmesan cheese
    1/3 cup plain bread crumbs
    2 teaspoons olive oil

    Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.

    Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.

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