Spicy Mac & Cheese with Tomato

By luvmybuttonsnbows

PREP:
30 minutes
COOK: 30 minutes
STAND: 10 minutes
OVEN: 350°
MAKES: 5 servings

Ingredients

• 1 1/2 cups dried elbow macaroni
• 2 cups broccoli florets
• 1/3 cup dried tomatoes (not oil-packed)
• 1/3 cup sliced green onions
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons dried basil, crushed
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 3/4 cups milk
• 3/4 cup shredded sharp Cheddar cheese (3 ounces)
• 3/4 cup shredded Gruyere cheese (3 ounces)
• 3/4 cup shredded Gouda cheese (3 ounces)

Preparation

Step 1

In a large saucepan cook pasta in lightly salted boiling water for 10 minutes or until tender but firm. Add broccoli. Drain well. Meanwhile, snip dried tomatoes. Place in a small bowl; add enough warm water to cover. Let stand 10 minutes or until softened; drain well.
In a medium saucepan cook onions in margarine until tender. Stir in flour, basil, red pepper, and salt. Stir in milk. Cook and stir until slightly thickened and bubbly. Add three cheeses, a little at a time, stirring constantly until melted after each addition. Stir in macaroni-broccoli mixture and softened tomatoes; transfer to a 1 1 1/2-quart casserole.
Q Bake, uncovered, in a 350° oven about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.