Spicy Mac and Cheese Recipe

Jan 30, 2013 @ 3:29 PM
Posted by HUNGRY, Special Contributor

Nutrition

Cal/Serving: 395
Daily Value: 20%
Servings: 6

Vegetarian

Fat	21g	33%
Saturated	13g	65%
Trans	0g	0%
Carbs	32g	11%
Fiber	3g	11%
Sugars	7g	0%
Protein	20g	40%
Cholesterol	69mg	23%
Sodium	746mg	31%
Calcium	491mg	49%
Magnesium	57mg	14%
Potassium	512mg	15%
Iron	2mg	10%
Zinc	3mg	18%
Vitamin A	1190IU	24%
Vitamin C	36mg	60%
Thiamin (B1)	0mg	9%
Riboflavin (B2)	0mg	22%
Niacin (B3)	1mg	7%
Vitamin B6	0mg	10%
Folic Acid (B9)	53µg	13%
Vitamin B12	1µg	16%
Vitamin D	1µg	0%
Vitamin E	1mg	4%
Vitamin K	59µg	74%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	1g	0%

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HUNGRY

We love any way to spice up a mac and cheese, and this recipe was one of our favorites. Sun-dried tomatoes, broccoli florets, and a cheesy sauce take the heat with a dash of cayenne, resulting in a savory and gooey mac and cheese that has a hint of spice in it.

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
1 1/2 teaspoons dried basil
1 teaspoon salt, plus more to taste
1 3/4 cups whole milk
3/4 cup shredded Cheddar cheese
1/2 cup shredded Gruyère cheese
1/2 cup shredded Gouda cheese

DIRECTIONS

Preheat the 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 the sun-dried tomatoes to it, and let stand 10 minutes or until softened.

To the pot of boiling water, add the broccoli florets and cook 3 minutes, remove florets, and set aside. In the same boiling water, cook the pasta according to the package instructions, strain, and add to broccoli.

In a saucepan, melt the butter over medium heat. Add the green onions and sauté until softened, 4 minutes. Stir in the flour, cayenne, basil, and 1 teaspoon salt and cook until the flour is absorbed by the butter and forms a paste. Pour in the milk and whisk until thickened. Sprinkle in 1/2 of the Cheddar and all of the Gruyère and Gouda and stir until melted. Remove the saucepan from the heat and add in the reserved broccoli, pasta, and strained sun-dried tomatoes. Stir to combine and season with salt to taste. Transfer the mac and cheese to an 8-inch-by-8-inch casserole dish and sprinkle the remaining Cheddar cheese over the top. Bake for 30 minutes until bubbly and heated through.