Skillet Macaroni and Cheese With Broccoli

In ‘Pasta Revolution’ by ATK

• Ready In: 45 mins
• 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

1. Bring ½ cup water to boil in 12-inch nonstick skillet over high heat.
2. Add broccoli and pinch of salt; cover and cook until broccoli is just tender, about 5 minutes.
3. Drain broccoli and set aside.
4. Wipe now-empty skillet dry, add 1 tablespoon butter and melt over med-high heat.
5. Add garlic and pepper flakes and cook until fragrant, about 1 minute.
6. Stir in remaining 3 ½ cups water, 1 cup evaporated milk, ½ teaspoon salt and pasta.
7. Cook at vigorous simmer, stirring often, until pasta is tender and sauce has thickened, 9-12 minutes.
8. Whisk remaining ½ cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet.
9. Continue to simmer until slightly thickened, about 1 minute.
10. Off heat, stir in cheddar and Monterey Jack, one handful at a time, until melted.
11. Add extra water as needed to adjust consistency.
12. Stir in remaining 2 tablespoons butter and cooked broccoli.
13. Season with salt and pepper to taste and serve.