Skillet Broccoli Macaroni and Cheese

By cserumga

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)

Details

Adapted from cookscountry.com

Preparation

Step 1

1. 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.

2. 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.