Ingredients

The following ingredients have 4 Servings
  • ¼ cup (4 Tbsp) unsalted butter
  • ½ tsp dried chipotle chile pepper
  • ½ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 3 cups + 2 Tbsp whole milk
  • 8 oz dried elbow macaroni
  • 2 cups frozen broccoli florets
  • 12 oz shredded mild cheddar cheese
  • 2 Tbsp 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 milk starts bubbling add macaroni. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally. Add broccoli and stir to combine. Bubble for 2 minutes. Meanwhile in a resealable jar create slurry; combine 2 Tbsp milk and 2 Tbsp flour. Shake until well combined. Set aside. Preheat oven to broil. Stir in 8 ounces cheese. Add slurry. Stir to combine. Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-4 minutes until cheese is melted and golden browned. Serve and enjoy!