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.
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- 1/2 Cup sun-dried tomatoes, thinly sliced
- 2 1/2 Cups broccoli florets
- 1 1/2 Cup 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 Teaspoon dried basil
- 1 Teaspoon salt, plus more to taste
- 1 3/4 Cup whole milk
- 3/4 Cups shredded Cheddar cheese
- 1/2 Cup shredded Gruyère cheese
- 1/2 Cup shredded Gouda cheese
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.