Ingredients

2 cups heavy cream

3 tbl minced garlic

2 tbl minced shallots

6 black peppercorns

1 bay leaf

1 1/2 cups grated Gouda

1/2 cup grated Parmesan

Salt, to taste

1 1/4 lbs (about 2 large heads) broccoli, cut into small florets

3 tbl olive oil

1 tsp crushed red chili flakes

2 cups original Cheetos, crushed by hand

Preparation

  1. Heat cream, 2 tbl garlic, shallots, peppercorns & bay leaf in a 2-qt saucepan over medium-high heat. Cook, stirring until reduced by half, about 6 minutes. Remove pan from heat. Stir in cheeses & salt.

  2. Strain sauce into a small saucepan. Set aside & keep warm.

  3. Add broccoli to a large pot of boiling, salted water. Cook, stirring, until slightly al dente, about 3 minutes. Drain. Cool broccoli with cold water to stop cooking.

  4. Heat oil in a 12 inch skillet over medium-high heat. Add remaining garlic & chili flakes & cook until fragrant, 1 minute. Add broccoli & cook, stirring often, until lightly browned, about 6 minutes.

  5. Spoon cheese sauce among 6 bowls or in a serving dish. Top sauce with broccoli & a generous sprinkling of Cheetos. Serve immediately.