Give this a try.
Smoky Mac ‘n Cheese
3 cups uncooked elbow macaroni
1 1/2 cups whipping cream*
1 tsp dijon mustard
1/2 tsp course kosher or sea salt
1 tsp red pepper flakes
1/4 tsp blk pepper
8 oz shredded Smoked Cheddar cheese
1 28oz can fire roasted diced tomatoes, drained
1/4 cup sliced green onions
1/3 cup fresh grated Parmesano Reggiano cheese
1/3 cup cracker crumbs
2 tsp olive oil
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Heat oven to 375#778;F. Spray 13×9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper flakes to boiling. Reduce heat; stir in Smoked Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesano Reggiano cheese and cracker crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.