This was a test run for a demonstration I needed to do for a great group of ladies. I never would have thought that I would have the guts to cook and talk in front of people before, but I did and it was so much fun. I would do it again! They all loved this super simple and quick meal and couldn’t believe how easy it was. I chose this recipe to show them because I don’t know anyone who doesn’t like cheese or pasta. Plus, it’s so versatile you could use a different combination of cheeses, add any veg you’d like, make it an entrée by adding some protein or keep it as is for a side dish. Thanks for reading, enjoy!
Skillet Macaroni and Cheese with Broccoli – adapted from Pink Parsley
- 4 cups water, plus more as needed
- 10-12 oz broccoli florets, cut into bite-sized pieces
- salt and pepper
- 3 Tbs unsalted butter
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1 (12-oz) can evaporated milk
- 12 oz pasta
- 3/4 tsp cornstarch
- 1/2 tsp dry mustard
- 1/4 tsp hot sauce
- 6 oz extra sharp white cheddar, shredded (about 1 1/2 cups)
- 6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)
Bring 1/2 cup water to a boil in a 12-inch skillet over medium-high heat. Add the broccoli and a pinch of salt, cover, and cook until the broccoli is just tender, about 5 minutes. Drain broccoli and set aside.
Wipe out the skillet and melt 1 tablespoon of the butter. Add the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 3 1/2 cups of water, 1 cup of the milk, 1/2 tsp salt, and the pasta. Bring to a fast simmer and cook, stirring frequently, until the pasta is tender and the sauce has started to thicken, 9 to 12 minutes.
Whisk together the remaining 1/2 cup of evaporated milk, cornstarch, mustard, and hotsauce. Stir into the skillet, and continue to simmer for 2-3 minutes until the sauce has thickened.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, until melted. If the sauce seems too thick, add a few tablespoons of extra water. Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper to taste. Allow to sit 5 to 10 minutes to thicken before serving.