CHEETOS with Broccoli......

Well, it's supposed to be Broccoli with cheetos. (I WAS TRYING TO GRAB YOUR ATTENTION) now don't run away, keep reading, Cause the end result will be worth it!!

INGREDIENTS:

• 2 cups heavy cream
• 3 tbsp. minced garlic
• 2 tbsp. minced shallots
• 6 whole black peppercorns
• 1 bay leaf
• 1 ¹⁄₂ cups grated aged Gouda
• ¹⁄₂ cup grated Parmesan
• Kosher salt, to taste
• 1 ¹⁄₄ lb. (about 2 large heads) broccoli, cut into small florets, stems cut crosswise into ¹⁄₄″ slices
• 3 tbsp. extra-virgin olive oil
• 1 tsp. crushed red chile flakes
• 2 cups original Cheetos, crushed by hand

METHOD:

1. Make the cheese sauce - Heat cream, 2 tbsp garlic, shallots, peppercorns, and bay leaf in a 2 qt saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 6 minutes. Remove pan from heat, stir in cheeses until melted, and season with salt. Set a fine strainer over a small saucepan and saucepan and strain sauce, discarding solids set aside and keep warm.

2. Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring, until crisp-tender, about 3 minutes. Drain broccoli, transfer to a bowl of ice water, and let chill. Drain and transfer to paper towels to dry; set aside. Heat oil in a 12″ skillet over medium-high heat. Add remaining garlic and chili flakes and cook until fragrant, 1 minute. Add broccoli and cook, stirring often, until just subtly browned, about 6 minutes.

3. To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and a generous sprinkling of Cheetos. Serve immediately.