INGREDIENTS
1/4 cup
unsalted butter
1/2 tsp
dried chipotle chile pepper
1/2 tsp
kosher salt
1/2 tsp
fresh ground black pepper
3 cups
+ 2 tablespoons whole milk
8 oz
dried elbow macaroni
2 cups
frozen broccoli florets
12 oz
shredded mild cheddar cheese
2 tbsp
all-purpose flour