Broccoli Baked In Cheese Sauce

• 5 tablespoons cornstarch
• 2 teaspoons curry powder
• 1 teaspoon kosher salt
• 2 cups skim milk
• 3 dashes hot red-pepper sauce
• 1 1/4 cups grated part-skim mozzarella (about 5 3/4 ounces)
• 1 pound cooked broccoli florets and stems (see Micro Tip)

1. Mix cornstarch, curry powder and salt in a 2 1/2-quart souffle dish.
2. Pour in a little of the milk and stir until cornstarch is completely dissolved.
3. Stir in remaining milk.
4. Cover tightly with lid or microwave plastic wrap.
5. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes.
6. Prick plastic to release steam.
7. Remove from oven and uncover.
8. Scrape corners and bottom of dish with a wooden spoon.
9. Whisk well to dissolve any lumps.
10. Cover, return to oven and cook for 3 minutes.
11. Prick plastic to release steam.
12. Remove from oven and uncover.
13. Whisk in red pepper sauce and 1 cup of the cheese.
14. Scrape sauce into a large bowl.
15. Stir in broccoli.
16. Put mixture in an oval dish, 13 by 9 by 2 inches.
17. Cook, covered with plastic, for 5 minutes.
18. Prick plastic to release steam.
19. Uncover and stir.
20. Re-cover and cook for 7 minutes.
21. Prick plastic.
22. While broccoli is cooking, preheat broiler.
23. Remove dish from oven and uncover.
24. Sprinkle with remaining cheese.
25. Run a small knife around the inside edge of the dish to prevent sticking.
26. Put dish under broiler until cheese browns, about 6 minutes.
27. Remove from oven and serve warm.

cornstarch, curry powder, kosher salt, milk, pepper, mozzarella, broccoli

Taken from cooking.nytimes.com/recipes/3271 (may not work)