Smoky Mac 'N Cheese

By Food52
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4 1/2 cups elbow macaroni (18 ounces)

1 tablespoon extra virgin olive oil

1 1/4 cup heavy cream

1 cup whole milk

1 1/2 teaspoon Dijon mustard

1 teaspoon chipotle puree

1/2 teaspoon Spanish smoked paprika

1 teaspoon kosher salt

12 ounces smoked cheddar cheese, grated

3 14-ounce cans fire-roasted tomatoes with green chiles, preferably Muir Glen

3/4 cups sliced green onions, white and green parts

3/4 cups grated Parmesan cheese

3/4 cups Panko (Japanese bread crumbs)

1 teaspoon Spanish smoked paprika

3 tablespoons extra virgin olive oil

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