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The bell just rang and it's lunch time, and who doesn't love a gooey and spicy macaroni and cheese?!
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Spicy Mac and Cheese
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 pepper
1 1/2 teaspoons dried basil
1 teaspoon salt, plus more to taste
1 3/4 cup whole milk
6 oz. sharp cheddar cheese, shredded
4 oz. gruyere cheese, shredded
4 oz. gouda cheese, shredded
Pre-heat 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 in sun dried tomatoes and let stand 10 minutes or until softened.
To the pot of boiling water, add broccoli florets and cook 3 minutes, remove florets and set aside. In the same boiling water cook pasta, strain and add to broccoli.
In a saucepan melt butter over medium heat. Add green onions and sauté until softened, 4 minutes. Stir in the flour, cayenne pepper, basil and 1 teaspoon salt and cook until flour is absorbed by the butter and forms a paste. Pour in milk and whisk until thickened. Sprinkle in half of the cheddar and all of the gruyere and gouda and stir until melted. Remove saucepan from heat and add in the reserved broccoli, pasta and strained sun dried tomatoes. Stir to combine and season with salt to taste. Transfer mac and cheese to an 8 x 8 casserole dish and sprinkle the remaining cheddar cheese over the top. Bake for 30 minutes until bubbly and heated through.