Skillet Macaroni and Cheese with Broccoli

I'm back from my little hiatus with the perfect fall comfort food - Macaroni and Cheese!  I didn't use to be such a fan of mac and cheese probably because I didn't grow up having it at my house and what I was mostly exposed to as mac and cheese was what was from that Kraft blue box.  Since experimenting with cooking I've tried my hand at a few homemade versions but this one knocked my socks off.  First off, it was creamy with a little kick from the red pepper flakes and hot sauce. It had broccoli which is one of my favourite vegetables and let's face it, when a creamy comfort food has some green veggie in it, it makes you feel a lot less guilty.  Lastly, it reheats really well in the microwave as leftovers!  I've noticed that most mac and cheeses really seize up and aren't really pleasant as leftovers but it isn't the case for this recipe.  I also love that this mac and cheese is only made in the skillet and you boil your pasta right in with the milk and water, which means a quick meal with little clean up.  If you were looking for a comfort classic with a twist and in a weeknight time crunch, this is a go to recipe.

Skillet Macaroni and Cheese with Broccoli

4 cups water, plus more as needed 

10-12 oz broccoli florets, cut into bite-sized pieces

Salt and pepper

3 tablespoons unsalted butter

3 garlic cloves, minced

1/4 - 1/2 teaspoon red pepper flakes

1 (12-oz) can evaporated milk

16 oz (entire box) pasta

3/4 teaspoon cornstarch

1/2 teaspoon dry mustard

1/4 - 1/2 teaspoon 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 evaporated milk, 1/2 teaspoon 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 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 minutes to thicken before serving.

Source: adapted from Pink Parsley