Skillet Macaroni and Cheese With Broccoli
"In ‘Pasta Revolution’ by ATK"
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 cups water, plus extra if needed
- 8 ounces broccoli florets, cut into bite-size pieces
- salt
- pepper
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1 (12 ounce) can evaporated milk
- 12 ounces elbow macaroni
- 1 teaspoon cornstarch
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon hot sauce
- 6 ounces cheddar cheese, shredded
- 6 ounces monterey jack cheese, shredded
directions
- Bring ½ cup water to boil in 12-inch nonstick skillet over high heat.
- Add broccoli and pinch of salt; cover and cook until broccoli is just tender, about 5 minutes.
- Drain broccoli and set aside.
- Wipe now-empty skillet dry, add 1 tablespoon butter and melt over med-high heat.
- Add garlic and pepper flakes and cook until fragrant, about 1 minute.
- Stir in remaining 3 ½ cups water, 1 cup evaporated milk, ½ teaspoon salt and pasta.
- Cook at vigorous simmer, stirring often, until pasta is tender and sauce has thickened, 9-12 minutes.
- Whisk remaining ½ cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet.
- Continue to simmer until slightly thickened, about 1 minute.
- Off heat, stir in cheddar and Monterey Jack, one handful at a time, until melted.
- Add extra water as needed to adjust consistency.
- Stir in remaining 2 tablespoons butter and cooked broccoli.
- Season with salt and pepper to taste and serve.
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