Sunday, April 8, 2018
20-Minute Mac and Cheese with Broccoli
One-Skillet 20-Minute Mac and Cheese with Broccoli
¼ cup (4 Tbsp) unsalted butter
½ tsp dried chipotle chile pepper
½ tsp kosher salt
½ tsp fresh ground black pepper
3 cups + 2 Tbsp whole milk
8 oz dried elbow macaroni
2 cups frozen broccoli florets
12 oz shredded mild cheddar cheese
2 Tbsp all-purpose flour
In a large skillet over medium high; add butter, chipotle pepper, salt and pepper. Stir to combine. Add 3 cups of milk, then cover.
Once milk starts bubbling add macaroni. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
Add broccoli and stir to combine. Bubble for 2 minutes.
Meanwhile in a resealable jar create slurry; combine 2 Tbsp milk and 2 Tbsp flour. Shake until well combined. Set aside.
Preheat oven to broil. Stir in 8 ounces cheese. Add slurry. Stir to combine. Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-4 minutes until cheese is melted and golden browned.
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