Skillet Macaroni and Cheese With Broccoli

• 4 cups water, plus extra if needed
• 8 ounces broccoli florets, cut into bite-size pieces
• salt
• pepper
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 14 teaspoon red pepper flakes
• 1 (12 ounce) can evaporated milk
• 12 ounces elbow macaroni
• 1 teaspoon cornstarch
• 12 teaspoon dry mustard
• 14 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded
• 6 ounces monterey jack cheese, shredded

1. Bring 1/2 cup water to boil in 12-inch nonstick skillet over high heat.
2. Add broccoli and pinch of salt; cover and cook until broccoli is just tender, about 5 minutes.
3. Drain broccoli and set aside.
4. Wipe now-empty skillet dry, add 1 tablespoon butter and melt over med-high heat.
5. Add garlic and pepper flakes and cook until fragrant, about 1 minute.
6. Stir in remaining 3 1/2 cups water, 1 cup evaporated milk, 1/2 teaspoon salt and pasta.
7. Cook at vigorous simmer, stirring often, until pasta is tender and sauce has thickened, 9-12 minutes.
8. Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet.
9. Continue to simmer until slightly thickened, about 1 minute.
10. Off heat, stir in cheddar and Monterey Jack, one handful at a time, until melted.
11. Add extra water as needed to adjust consistency.
12. Stir in remaining 2 tablespoons butter and cooked broccoli.
13. Season with salt and pepper to taste and serve.

water, broccoli florets, salt, pepper, unsalted butter, garlic, red pepper, milk, macaroni, cornstarch, mustard, hot sauce, cheddar cheese, cheese

Taken from www.food.com/recipe/skillet-macaroni-and-cheese-with-broccoli-510378 (may not work)