Lunch Lady Doriss Spicy Mac & Cheese Recipe

Name: Lunch Lady Doriss Spicy Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 Gruyere cheese, grated (1 cup); 4 ounces Gouda cheese, grated (1 cup)

Servings: persons

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 Gruyere cheese, grated (1 cup)
4 ounces Gouda cheese, grated (1 cup)

1
Preheat the oven to 350F.
2
Cook the macaroni according to package instructions.
3
If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain.
4
If you are using frozen broccoli, thaw and drain it.
5
Add the broccoli to the macaroni.
6
Set aside.
7
Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover.
8
Let stand for 10 minutes or until softened.
9
Drain well, then chop into 1/4-inch pieces and set aside.
10
Melt the butter in a medium saucepan set over medium heat.
11
Add the green onions and cook until tender, about 5 minutes.
12
Stir in the flour, cayenne, basil, and salt.
13
Add the milk, and cook, stirring, until slightly thickened and bubbly.
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.
15
Stir in the macaroni and broccoli mixture and the softened sun-dried tomatoes.
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.
17
Bake for about 30 minutes or until the cheese is melted and the casserole is heated through.
18
Great for freezing!
19
See our Freezer Tips on pages 2327.
20
Vegetarian friendly!

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Lunch Lady Doriss Spicy Mac & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lunch Lady Doriss Spicy Mac & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions