Spicy Mac and Cheese Recipe


Nutrition

Cal/Serving: 381
Daily Value: 19%
Servings: 6

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat21g32%
Saturated12g62%
Trans0g0%
Carbs31g10%
Fiber3g11%
Sugars7g0%
Protein19g38%
Cholesterol61mg20%
Sodium671mg28%
Calcium454mg45%
Magnesium55mg14%
Potassium502mg14%
Iron2mg10%
Zinc2mg16%
Phosphorus381mg54%
Vitamin A1219IU24%
Vitamin C36mg60%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg21%
Niacin (B3)1mg7%
Vitamin B60mg9%
Folic Acid (B9)51µg13%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E1mg4%
Vitamin K59µg74%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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.

3
Ratings2

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. 

Recipe Details

Servings: 6

Notes and Substitutions:

Click here to see the Casserole Queens whip this mac and cheese up on HUNGRY.



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