![]() Allow to sit 5 to 10 minutes to thicken before serving.Įat better by following KCET Food on Facebook, Twitter, and Tumblr.Everything you need for deliciously creamy and effortless mac n’ cheese! Customize Your Skillet Mac and Cheese: ![]() Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper to taste. If the sauce seems too thick, add a few tablespoons of extra water. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, until melted. Stir into the skillet, and continue to simmer for 2-3 minutes until the sauce has thickened. Whisk together the remaining 1/2 cup of evaporated milk, cornstarch, mustard, and hot sauce. 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. Stir in the remaining 3 1/2 cups of water, 1 cup of the milk, 1/2 tsp salt, and the pasta. ![]() Add the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Wipe out the skillet and melt 1 tablespoon of the butter. Add the broccoli and a pinch of salt, cover, and cook until the broccoli is just tender, about 5 minutes. ![]() Skillet Macaroni and Cheese with Broccoliġ0-12 oz broccoli florets, cut into bite-sized piecesĦ oz extra sharp white cheddar, shredded (about 1 1/2 cups)Ħ oz Monterey Jack cheese, shredded (about 1 1/2 cups)īring 1/2 cup water to a boil in a 12-inch skillet over medium-high heat. Feel free to add more greens if you like, or keep the amount as-is if a little bit of masking is in order. Since it comes from KCET's America's Test Kitchen, the recipe does have an unexpected ingredient or two (namely evaporated milk, for better texture), but they've kept it relatively simple. This one-pot meal is perfect for both meatless days and exhausting home-late days. ![]()
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