Spicy Mac and Cheese

Spicy Mac and Cheese
By
Staff Writer

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.

Notes

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

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. 

Nutrition

Calories per serving:

427 kcal

Daily value:

21%

Servings:

6
  • Carbohydrate, by difference 47 g
  • Protein 16 g
  • Total lipid (fat) 21 g
  • Vitamin A, IU 1827 IU
  • Vitamin A, RAE 143 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 23 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 45 µg
  • Ash 5 g
  • Aspartic acid 1 g
  • Betaine 8 mg
  • Calcium, Ca 308 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 668 µg
  • Cholesterol 35 mg
  • Choline, total 29 mg
  • Cryptoxanthin, beta 105 µg
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 7 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 6 g
  • Folate, DFE 77 µg
  • Folate, food 25 µg
  • Folate, total 78 µg
  • Folic acid 32 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 2 g
  • Iron, Fe 3 mg
  • Lactose 2 g
  • Lutein + zeaxanthin 350 µg
  • Lycopene 73 µg
  • Magnesium, Mg 73 mg
  • Maltose 1 g
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 430 mg
  • Phytosterols 3 mg
  • Potassium, K 651 mg
  • Proline 1 g
  • Retinol 72 µg
  • Selenium, Se 19 µg
  • Sodium, Na 1132 mg
  • Starch 16 g
  • Sugars, total 8 g
  • Water 203 g
  • Zinc, Zn 2 mg
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