Broccoli Mac and Cheese

Molly used to ask her mom to make homemade mac and cheese every year on Christmas, so she’s carrying on tradition with this recipe…but plot twist…she’s sneaking some veggies in with delicious crispy broccoli on top, her and Bernie’s favorite! This is a one-pot stovetop mac where you cook the noodles in with the cheese sauce, so no boiling separately required…it’s all about ease on Christmas.

Print Recipe

Cook Time 25

Total Time 35

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2196.5 kcal

Equipment

1 Baking Sheet
1 Parchment Paper To line the baking sheet
1 Large Skillet or Enameled Braiser For the one-pot mac and cheese
1 Tongs or Spatula For tossing broccoli and stirring pasta

Ingredients

Main

2 broccoli stalks 375 grams, tough stems trimmed, stems and crowns chopped into 1/2-inch pieces
4 tablespoons 112 grams unsalted butter, melted
1/2 cup 30 grams panko
1/2 cup 40 grams grated Parmesan
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon garlic powder
Freshly ground black pepper
3 cups whole milk
6 tablespoons 168 grams unsalted butter
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
12 ounces penne
1/2 cup heavy cream
6 ounces 168 grams grated Gruyere
6 ounces 168 grams grated white Cheddar
Sriracha for serving

Instructions

Arrange an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
For the crunchy broccoli crumbs: Put the broccoli onto the prepared baking sheet. Drizzle with the melted butter, panko, Parmesan, paprika, salt, garlic powder and black pepper. Toss well to coat the broccoli in the seasoned crumbs and spread in an even layer. Roast in the oven, tossing halfway through, until the broccoli and crumbs are very crisp and golden, 15 to 18 minutes.
For the mac and cheese: In a large skillet or enameled braiser over medium heat, combine the milk, butter, salt, nutmeg and 2 cups water. Once the butter is melted, stir in the pasta. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the cream, Gruyere and Cheddar until melted and smooth. Remove from the heat; the pasta will seem too saucy but will absorb the sauce and thicken up over the next few minutes.
Top the mac and cheese with the crispy broccoli. Drizzle with sriracha and serve hot.

Notes

For the crispiest broccoli crumbs, ensure the broccoli is spread in a single layer on the baking sheet. Avoid overcrowding.
When cooking the pasta in the sauce, stir frequently, especially towards the end, to prevent sticking and ensure even cooking. The sauce will thicken significantly off the heat as the pasta absorbs it.
Using freshly grated cheese (Gruyere and Cheddar) will result in a smoother, more luxurious sauce compared to pre-shredded varieties which often contain anti-caking agents.