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1
Preheat the oven to 350F.
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2
Cook the macaroni according to package instructions.
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3
If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain.
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4
If you are using frozen broccoli, thaw and drain it.
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5
Add the broccoli to the macaroni.
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Set aside.
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Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover.
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8
Let stand for 10 minutes or until softened.
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9
Drain well, then chop into 1/4-inch pieces and set aside.
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10
Melt the butter in a medium saucepan set over medium heat.
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11
Add the green onions and cook until tender, about 5 minutes.
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12
Stir in the flour, cayenne, basil, and salt.
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13
Add the milk, and cook, stirring, until slightly thickened and bubbly.
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14
Add 3/4 cup of the Cheddar, the Gruyere, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted.
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15
Stir in the macaroni and broccoli mixture and the softened sun-dried tomatoes.
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16
Transfer to a 9 x 13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar cheese.
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17
Bake for about 30 minutes or until the cheese is melted and the casserole is heated through.
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18
Great for freezing!
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See our Freezer Tips on pages 2327.
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20
Vegetarian friendly!
