Recipe courtesy of Sandy Pollock
and
Crystal Cook
Lunch Lady Doris's Spicy Mac and Cheese
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 42
- Sodium
- 282
- Total: 1 hr 15 min (includes standing time)
- Active: 40 min
Ingredients
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)
Directions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.