Skillet Broccoli Mac-n-Cheese

Skillet Broccoli Macaroni and Cheese with Garlic Breadcrumbs

serves 4-6

For the Garlic Breadcrumbs

2 Tablespoons unsalted butter

1 medium garlic clove, finely grated on a micro-plane

2 cups (about 2 slices) hearty white bread, crumbled

1/4 teaspoon kosher salt

For the Macaroni and Cheese

3 3/4 cups water

1 (12-ounce) can evaporated milk, divided

1/2 teaspoon kosher salt

12 ounces bite-size pasta, like elbow or shell (I used lumache)

12 ounces broccoli florets, cut into 1-inch pieces

1 teaspoon cornstarch

8 ounces sharp white Cheddar cheese, grated

8 ounces white American cheese, grated

Kosher salt and freshly ground black pepper to taste

Cayenne pepper to taste (optional)

For the Garlic Breadcrumbs

In a 12-inch non-stick skillet, melt the butter over medium-heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the bread crumbs and sauté until toasted, about 7-9 minutes. Transfer the breadcrumbs to a plate and set aside to cool. Wipe out the skillet.

For the Macaroni and Cheese

In the same skillet bring the water, 1 1/4 cups of the evaporated milk, and salt to a simmer over medium-high heat. Add the pasta and cook, stirring frequently, until the pasta is almost tender, about 5-7 minutes. Stir in the broccoli and cook, covered; stirring frequently until the pasta and broccoli are tender, about 5 minutes more.

In a small bowl, whisk remaining 1/4 cup of evaporated milk and cornstarch together, then stir into the macaroni. Bring to a simmer and cook until slightly thickened, about 1 minute. Remove the skillet from the heat and stir in the Cheddar and American cheese. Season to taste with kosher salt and freshly ground black pepper. Spoon into bowls and sprinkle with the breadcrumbs and season with cayenne pepper if using. Enjoy!

Printed from thegalleygourmet.net