Ingredients

The following ingredients have 4 Servings
  • 1/4 cup unsalted butter (4 tablespoons)
  • 1/2 teaspoon dried chipotle chile pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 cups whole milk (+ 2 tablespoons)
  • 8 ounces dried elbow macaroni
  • 2 cups frozen broccoli florets
  • 12 ounces shredded mild cheddar cheese
  • 2 tablespoons all-purpose flour

Instruction

  • In a large skillet over medium-high; add butter, chipotle pepper, salt, and pepper. Stir to combine. Add 3 cups of milk, then cover.
  • Once the milk starts bubbling add macaroni. Allow to bubble for 4-5 minutes, until pasta is almost cooked through, stirring occasionally.
  • Add broccoli and stir to combine. Bubble for 2 minutes.
  • Meanwhile, in a resealable jar create slurry; combine 2 tablespoons milk and 2 tablespoons flour. Shake until well combined. Set aside.
  • Preheat oven to broil. Stir in 8 ounces cheese. Add slurry. Stir to combine. Sprinkle with the remaining 4 ounces of cheese. Place under broiler for 2-4 minutes until cheese is melted and golden browned.
  • Serve and enjoy!