Smoky Mac and Cheese

This recipe is from Kellee and it is super easy.
12 oz. uncooked elbow macaroni (3 cups)
1 1/2 cups whipping cream
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
8 oz. shredded cheddar cheese (sometimes I'll put in 2 different kinds of cheese; mostly all cheddar and some Asiago but I've done it with all cheddar and its pretty much just the same)
2 cans (14 oz each) fire roasted diced tomatoes, well drained (Muir Glen is the brand I buy but it doesn't matter and if you can't find diced, just buy the whole tomatoes and dice them yourself; I've had to do that before)
1/4 cup sliced green onions--I think I usually do a little less
1/3 cup grated Parmesan cheese
1/3 cup bread crumbs--Italian or plain
2 tsp. olive oil
Heat oven to 325 degrees. Spray glass baking dish with cooking spray. Cook and drain macaroni as directed on box; return to pot and pour cheese mixture over and stir.While pasta cooks, heat cream, mustard, salt and cayenne pepper in saucepan until it comes to a boil. Reduce heat; stir in cheese(s) with whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In a small bowl, stir together Parmesan cheese and bread crumbs; stir in olive oil. Sprinkle over top of macaroni mixture.Bake 15-20 minutes or until edges are bubbly and top is golden brown. Serves 8.