LUNCH LADY DORIS'S SPICY MAC AND CHEESE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni according to package instructions. If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain. If you are using frozen broccoli, thaw and drain it. Add the broccoli to the macaroni. Set aside.
- Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Let stand until softened, about 10 minutes. Drain well, then chop into 1/4-inch pieces and set aside.
- Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 2 minutes. Stir in the flour, cayenne, basil and salt. Add the milk and cook, stirring, until slightly thickened and bubbly. Add 3/4 cup of the Cheddar, then all of the Gruyere, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted. Stir in the macaroni-broccoli mixture and the softened sun-dried tomatoes. Transfer to a 9-by-13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar. Bake until the cheese is melted and the casserole is heated through, about 25 minutes.
LUNCH LADY DORIS'S SPICY MAC & CHEESE
Who said macaroni and cheese is just for kids? It may have been during our adolescent days in the lunchroom where we fell in love with this all-American comfort dish, but this is not the macaroni and cheese of your childhood! Our version includes savory veggies, a rich medley of grown-up cheeses, and just enough cayenne to take this simple comfort food to a new gourmet delight. Makes a complete meal on its own or is a great side for just about anything, but we suggest serving it with some creamy tomato soup. Delish!
Yield makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Cook the macaroni according to package instructions. If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain. If you are using frozen broccoli, thaw and drain it. Add the broccoli to the macaroni. Set aside.
- Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Let stand for 10 minutes or until softened. Drain well, then chop into 1/4-inch pieces and set aside.
- Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 5 minutes. Stir in the flour, cayenne, basil, and salt. Add the milk, and cook, stirring, until slightly thickened and bubbly. Add 3/4 cup of the Cheddar, the Gruyère, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted. Stir in the macaroni and broccoli mixture and the softened sun-dried tomatoes. Transfer to a 9 x 13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar cheese.
- Bake for about 30 minutes or until the cheese is melted and the casserole is heated through.
- Great for freezing! See our Freezer Tips on pages 23-27.
- Vegetarian friendly!
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