Skillet Broccoli Macaroni and Cheese
By America's Test KitchenPublished on February 21, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
3 ¾ 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 pieces2 teaspoons hot sauce 1 teaspoon cornstarch 8 ounces sharp cheddar cheese, shredded (2 cups)8 ounces Monterey Jack cheese, shredded (2 cups)
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.
Time
30 minutesYield
Serves 4Ingredients
3 ¾ 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)
Ingredients
3 ¾ 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)
Ingredients
3 ¾ 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.
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