Description
Spicy broccoli macaroni and cheese made in a skillet.
Ingredients
- 2 cups Dry Medium Pasta Shells
- 2 cups Fresh Broccoli Florets, Cut Into Bite Size Pieces
- 1 Tablespoon Unsalted Butter
- 1 Shallot, Minced
- ½ Jalapeno, Minced
- 2 Tablespoons All-purpose Flour
- ½ teaspoons Dry Mustard Powder
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Garlic Powder
- 1 cup Milk (I Used Whole Milk)
- ½ cups Vegetable Broth
- 1-½ cup Grated Cheddar Cheese, Divided
- ½ cups Grated Parmesan Cheese
- 4 Tablespoons Bread Crumbs
- 1 pinch Kosher Salt, Or To Taste
- Fresh Cracked Black Pepper, To Taste
Preparation
Preheat oven to 425ºF.
Bring 2 quarts of water to a boil in a large pot or Dutch oven. Add the pasta and a generous pinch of salt and cook according to package directions, stirring often, until pasta is al dente. About 3 minutes before draining pasta, add broccoli to cook in water alongside pasta. Drain the pasta and set aside.
While pasta is cooking prepare the sauce. In large pot over medium heat, add the butter, shallot and jalapeno. Cook until vegetables are soft and then add flour, dry mustard, cayenne and garlic powder. Stir quickly to combine and add milk and vegetable broth. Allow mixture to come to a boil and once sauce has thickened, remove from heat and add 1 cup of cheddar and the Parmesan cheese. Add salt and pepper to taste.
Add the pasta and broccoli to the sauce and gently mix everything together. Add extra grated cheddar (1/2 cup) and sprinkle bread crumbs over top.
Bake for about 10–15 minutes or until cheese is melted with a brown crust.
Recipe adapted from White on Rice Couple’s Broccoli Mac and Cheese.
