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Lunch Lady Doris's Spicy Mac and Cheese

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  • Level: Easy
  • Total: 1 hr 15 min (includes standing time)
  • Active: 40 min
  • Yield: 8 to 10 servings
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1 1/2 cups dried elbow macaroni

2 1/2 cups fresh or frozen broccoli florets 

1/2 cup dry-packed sun-dried tomatoes

2 tablespoons unsalted butter 

1/3 cup sliced green onions, green parts only 

2 tablespoons all-purpose flour 

2 teaspoons cayenne pepper

1 1/2 teaspoons dried basil 

1 teaspoon salt 

2 cups whole milk, warmed 

6 ounces sharp Cheddar, grated (1 1/2 cups) 

4 ounces Gruyere, grated (1 cup) 

4 ounces Gouda, grated (1 cup) 


  1. Preheat the oven to 350 degrees F.
  2. Cook the macaroni according to package instructions. If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain. If you are using frozen broccoli, thaw and drain it. Add the broccoli to the macaroni. Set aside.
  3. Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Let stand until softened, about 10 minutes. Drain well, then chop into 1/4-inch pieces and set aside.
  4. Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 2 minutes. Stir in the flour, cayenne, basil and salt. Add the milk and cook, stirring, until slightly thickened and bubbly. Add 3/4 cup of the Cheddar, then all of the Gruyere, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted. Stir in the macaroni-broccoli mixture and the softened sun-dried tomatoes. Transfer to a 9-by-13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar. Bake until the cheese is melted and the casserole is heated through, about 25 minutes.
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