Casserole Queens Spicy Mac and Cheese

Print Friendly
Casserole Queens Spicy Mac and Cheese

Serving Size

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

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.


  • 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

Recipe Info

  1. Pre-heat oven to 350 degrees. 

  1. 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.

  1. 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.

  1. 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.

Print Friendly Save paper with the printer friendly version