Casserole Queens Spicy Mac and Cheese
I'm lucky to have this recipe from the Casserole Queens! This mac and cheese relies on a few more greens then you're used to - the green onion in particular for that extra pop! Enjoy everyone.
Ingredients
- 1/2 cup sun-dried tomatoes thinly sliced
- 2 1/2 cups Broccoli florets
- 1 1/2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 1/3 cup green onions sliced, green parts only
- 2 tablespoons all-purpose flour
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt plus more to taste
- 1 3/4 cup whole milk
- 6 oz. sharp cheddar cheese shredded
- 4 oz. Gruyere cheese shredded
- 4 oz. gouda cheese shredded
Instructions
- Pre-heat oven to 350 degrees.
- Bring a large pot of water to a boil and salt generously. Scoop out 1 cup of hot water and pour into a bowl, add in sun dried tomatoes and let stand 10 minutes or until softened.
- To the pot of boiling water, add broccoli florets and cook 3 minutes, remove florets and set aside. In the same boiling water cook pasta, strain and add to broccoli.
- In a saucepan melt butter over medium heat. Add green onions and sauté until softened, 4 minutes. Stir in the flour, cayenne pepper, basil and 1 teaspoon salt and cook until flour is absorbed by the butter and forms a paste.
- Pour in milk and whisk until thickened. Sprinkle in half of the cheddar and all of the gruyere and gouda and stir until melted.
- Remove saucepan from heat and add in the reserved broccoli, pasta and strained sun dried tomatoes. Stir to combine and season with salt to taste.
- Transfer mac and cheese to an 8 x 8 casserole dish and sprinkle the remaining cheddar cheese over the top. Bake for 30 minutes until bubbly and heated through.
Tried this recipe?Let us know how it was!