Broccoli & Cheetos

• 2 cups heavy cream
• 3 tbl minced garlic
• 2 tbl minced shallots
• 6 black peppercorns
• 1 bay leaf
• 1 1/2 cups grated Gouda
• 1/2 cup grated Parmesan
• Salt, to taste
• 1 1/4 lbs (about 2 large heads) broccoli, cut into small florets
• 3 tbl olive oil
• 1 tsp crushed red chili flakes
• 2 cups original Cheetos, crushed by hand

1. 1. Heat cream, 2 tbl garlic, shallots, peppercorns & bay leaf in a 2-qt saucepan over medium-high heat. Cook, stirring until reduced by half, about 6 minutes. Remove pan from heat. Stir in cheeses & salt.
2. 2. Strain sauce into a small saucepan. Set aside & keep warm.
3. 3. Add broccoli to a large pot of boiling, salted water. Cook, stirring, until slightly al dente, about 3 minutes. Drain. Cool broccoli with cold water to stop cooking.
4. 4. Heat oil in a 12 inch skillet over medium-high heat. Add remaining garlic & chili flakes & cook until fragrant, 1 minute. Add broccoli & cook, stirring often, until lightly browned, about 6 minutes.
5. 5. Spoon cheese sauce among 6 bowls or in a serving dish. Top sauce with broccoli & a generous sprinkling of Cheetos. Serve immediately.

heavy cream, garlic, shallots, black peppercorns, bay leaf, gouda, parmesan, salt, broccoli, olive oil, red chili flakes, cheetos

Taken from www.epicurious.com/recipes/member/views/broccoli-cheetos-50149302 (may not work)