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!

　　

Ingredients

makes 8 servings

　　1 1/2 cups dried elbow macaroni

　　2 1/2 cups fresh or frozen broccoli florets

　　1/2 cup sun-dried tomatoes

　　2 tablespoons unsalted butter

　　1/3 cup sliced green onions, green parts only

　　2 tablespoons all-purpose flour

　　2 teaspoons cayenne

　　1 1/2 teaspoons dried basil

　　1 teaspoons salt

　　1 3/4 cups whole milk

　　6 ounces sharp Cheddar cheese, shredded (1 1/2 cups)

　　4 ounces Gruyère cheese, grated (1 cup)

　　4 ounces Gouda cheese, grated (1 cup)

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Bake for about 30 minutes or until the cheese is melted and the casserole is heated through.

　　

notes

Step 6

Great for freezing! See our Freezer Tips on pages 23–27.

　　

Step 7

Vegetarian friendly!

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.