Skillet mac and cheese is a comforting classic, and we wanted to simplify the process by creating a one-pan version that delivers all the cheesy goodness without the fuss. Rather than starting with a traditional béchamel sauce, we developed a creamy sauce using a combination of butter, evaporated milk, and water. This mixture provided the perfect base for cooking the pasta and created a smooth and luscious sauce. To give the sauce its signature flavor, we added garlic, red pepper flakes, dry mustard, and a touch of hot sauce. The real star of the show, of course, is the cheese. With a generous amount of both cheddar and Monterey Jack, this mac and cheese is incredibly cheesy and creamy. Finally, we added blanched broccoli florets to the dish, ensuring a pop of color and a dose of veggies. This one-pan skillet mac and cheese is a simple and satisfying comfort food that the whole family will love.

INGREDIENTS:

• 4 cups water, plus extra as needed
• 8 ounces broccoli florets, cut into bite-size pieces
• Salt and pepper
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 1 (12-ounce) can evaporate milk
• 12 ounces (3 cups) elbow macaroni
• 1 teaspoon cornstarch
• ½ teaspoon dry mustard
• ¼ teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1½ cups)
• 6 ounces Monterey Jack cheese, shredded (1½ cups)

PREPARATIONS:

1. Bring ½ cup water to a boil in a 12-inch nonstick skillet over high heat. Add the broccoli florets and a pinch of salt. Cover the skillet and cook until the broccoli is just tender, about 5 minutes. Drain the broccoli and set it aside.
2. Wipe the skillet dry and add 1 tablespoon of butter. Melt the butter over medium-high heat. Add the minced garlic and red pepper flakes, and cook until fragrant, about 1 minute.
3. Stir in the remaining 3½ cups of water, 1 cup of evaporated milk, ½ teaspoon of salt, and the elbow macaroni. Cook at a vigorous simmer, stirring often, until the pasta is tender and the sauce has thickened, about 9 to 12 minutes.
4. In a separate bowl, whisk together the remaining ½ cup of evaporated milk, cornstarch, dry mustard, and hot sauce. Stir this mixture into the skillet and continue to simmer until slightly thickened, about 1 minute.
5. Remove the skillet from the heat and gradually stir in the shredded cheddar and Monterey Jack cheeses, one handful at a time, until melted. Adjust the consistency by adding extra water if needed.
6. Stir in the remaining 2 tablespoons of butter and the cooked broccoli florets. Season with salt and pepper to taste.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Be careful not to overcook the broccoli during the initial blanching step to maintain its vibrant color and crispness.
• Adjust the consistency of the sauce by adding extra water as needed to achieve your desired thickness.

TIPS:

• Customize the dish by adding cooked bacon, diced tomatoes, or sliced scallions as toppings.
• For a spicier kick, increase the amount of red pepper flakes or hot sauce according to your preference.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 585
• Fat: 32g
• Saturated fat: 19g
• Cholesterol: 93mg
• Carbohydrates: 48g
• Protein: 27g
• Fiber: 3g
• Sodium: 598mg

In conclusion, this one-pan skillet mac and cheese is a quick and easy way to enjoy a comforting classic. With its creamy sauce, perfectly cooked pasta, and generous amount of cheesy goodness, it satisfies cravings and brings a smile to everyone’s face. The addition of blanched broccoli adds freshness and a pop of color, making it a complete and well-rounded dish. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing side dish, this skillet mac and cheese delivers on taste and convenience. So grab your skillet and get ready to enjoy a comforting bowl of cheesy goodness that’s made in just one pan.