Wednesday, April 25, 2012
Skillet Macaroni and Cheese with Broccoli
4 Cups water, plus more as needed
10-12 oz broccoli florets, cut into bite-size pieces
3 Tbsp unsalted butter
1 (12oz) can evaporated milk
1/4 Tsp hot sauce
3 Garlic cloves, minced
1/4 Tsp red pepper flakes
3/4 Tsp cornstarch
1/2 Tsp dry mustard
Salt and pepper
12 oz pasta
6 oz extra sharp white cheddar cheese, shredded (about 1 1/2 cups)
6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)
Place a 12 inch skillet over medium-high heat, add 1/2 cup water and bring to a boil. Add broccoli and season with a dash of salt, cover and cook until broccoli is tender, about 5 minutes. Drain broccoli and set aside.
Wipe any remaining broccoli out of skillet and return to low-medium heat. Add butter and allow to melt. Add the garlic and pepper flakes, cook until fragrant, about 1 minute. Add the remaining 3 1/2 cups water, 1 cup of evaporated milk, 1/2 teaspoon of salt and the pasta and stir to combine. Bring the mixture to a fast simmer, and cook. Stir mixture frequently, until pasta is tender and the sauce has thickened, about 9-12 minutes.
In a separate cup whisk together the remaining 1/2 cup evaporated milk, dry mustard, hot sauce, and cornstarch. Stir the mixture into the pasta mixture and continue to simmer for an additional 2-3 minutes, until sauce has thickened.
Remove from heat. Add the sharp cheddar and Monterey Jack to the pasta and stir to melt the cheese. If the mixture seems too thick, add and addtional 1-2 tablespoons of water. Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper. Allow to rest 5-10 minutes before serving.
Recipe source: adapted from America's Test Kitchen's Pasta Revolution, via Pink-Parsley