- 1 1/2 cups dried elbow macaroni
- 2 1/2 cups fresh or frozen broccoli florets
- 1/2 cup sun-dried tomatoes
- 2 Tbsp. unsalted butter
- 1/3 cup sliced green onions, green parts only
- 2 Tbsp. all-purpose flour
- 2 tsp. cayenne
- 1 1/2 tsp. dried basil
- 1 tsp. 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)
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.
Reprinted with permission from The Casserole Queens Cookbook by Crystal Cook and Sandy Pollock, copyright © 2011. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc.