Name: Skillet Broccoli Macaroni and Cheese
Total time: 30 min
Yield: Serves 4
Ingredients: 3 3/4 cups water; 1 (12-ounce) can evaporated milk; Salt and pepper; 12 ounces (3 cups) elbow macaroni; 12 ounces broccoli florets, cut into 1-inch pieces; 2 teaspoons hot sauce; 1 teaspoon cornstarch; 8 ounces sharp cheddar cheese, shredded (2 cups); 8 ounces Monterey Jack cheese, shredded (2 cups)

Why This Recipe Works

We use evaporated milk in the sauce to ensure that it won’t curdle.

Before You Begin

You can use cauliflower in place of the broccoli.

Instructions

Bring water, 1¼ cups evaporated milk, and ½ teaspoon salt to simmer in 12-inch nonstick skillet over medium-high heat. Add macaroni and cook, stirring often, until almost tender, about 5 minutes. Add broccoli and cook, stirring frequently, until broccoli and macaroni are tender, 3 to 5 minutes.

Whisk remaining ¼ cup evaporated milk, hot sauce, and cornstarch together in bowl, then stir into macaroni. Bring to simmer and cook until slightly thickened, about 1 minute. Off heat, stir in cheddar and Monterey Jack. Season with salt and pepper to taste. Serve.