Skillet Macaroni and Cheese with Broccoli and Garlic | America's Test Kitchen

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 3 1/2 cups water, plus extra as needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni (see note)
• Salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 1 package frozen broccoli florets (10 ounces), thawed and squeezed dry
• 3 tablespoons unsalted butter
• Ground black pepper