| | Directions | | Combine heavy cream, 2 T. garlic, shallots, peppercorns and bay leaf in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5-7 minutes. Remove pan from heat, stir in cheeses until melted and season to taste with salt. Set a fine strainer over a small saucepan and strain sauce, discarding solids. Set aside and keep warm. Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring until crisp but somewhat 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, about 30 seconds. Add broccoli and cook, stirring often, until barely browned, about 4 minutes. To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and Cheetos. Serve immediately and without guilt. |
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| Ingredients | | - |  | 2 cups heavy cream |
| - | | 3 tablespoons minced garlic, divided |
| - | | 2 tablespoons minced shallots |
| - | | 6 black peppercorns |
| - | | 1 bay leaf |
| - | | 1 1/2 cups grated aged Gouda |
| - | | 1/2 cup grated Parmesan |
| - | | kosher salt to taste |
| - | | 1 1/4 pounds broccoli, cut into small florets |
| - | | 3 tablespoons extra-virgin olive oil |
| - | | 1 teaspoon crushed red chili flakes |
| - | | 2 cups original Cheetos, crushed by hand |
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