Spicy Skillet Broccoli Mac and Cheese
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: 4 servings
INGREDIENTS
8 ounces (2 cups) dry medium pasta shells
2 cups fresh broccoli florets, cut into bite size pieces
1 tbsp unsalted butter
1 shallot, minced
1/2 jalapeno, minced
2 tbsp all-purpose flour
1/2 tsp dry mustard powder
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1 cup milk
1/2 cup vegetable broth
1 1/2 cups grated cheddar cheese, divided
1/2 cup grated Parmesan cheese
4 tbsp bread crumbs
Pinch of Kosher salt, to taste
Fresh cracked black pepper, to taste
INSTRUCTIONS
Preheat oven to 425 degrees F.
Bring 2 quarts of water to a boil in a large pot or Dutch oven. Add the pasta and a generous pinch of salt and cook according to package directions, stirring often, until pasta is al dente. About 3 minutes before draining pasta, add broccoli to cook in water alongside pasta. Drain the pasta and set aside.
While pasta is cooking prepare the sauce. In large pot over medium heat, add the butter, shallot and jalapeno. Cook until vegetables are soft and then add flour, dry mustard, cayenne and garlic powder. Stir quickly to combine and add milk and vegetable broth. Allow mixture to come to a boil and once sauce has thickened, remove from heat and add 1 cup of cheddar and the Parmesan cheese. Add salt and pepper to taste.
Add the pasta and broccoli to the sauce and gently mix everything together. Add extra grated cheddar (1/2 cup) and sprinkle bread crumbs over top.
Bake for about 10-15 minutes or until cheese is melted with a brown crust.
From warmvanillasugar.com