Mac and Cheese with Broccoli and Tomatoes
This recipe delivers a comforting mac and cheese elevated with vibrant broccoli and fresh grape tomatoes. It features a rich, creamy cheese sauce made with evaporated milk and eggs, baked until bubbly, and finished with a crispy Panko-Parmesan topping for added texture and flavor.
Equipment
- 1 Large Pot For boiling pasta and blanching vegetables.
- 1 Slotted Spoon For safely removing broccoli from boiling water.
- 1 Large Saucepan For preparing the cheese sauce.
- 1 Whisk Essential for a smooth, lump-free cheese sauce.
- 1 3-quart Baking Dish For assembling and broiling the mac and cheese.
Ingredients
Main
- Kosher salt
- 1 head broccoli cut into small florets (about 4 cups)
- 8 ounces campanelle or short pasta
- 2 large eggs
- 1 12- ounce can evaporated milk
- 2 cups shredded Mexican cheese blend about 8 ounces
- 3/4 cup grated parmesan cheese about 1 1/2 ounces
- 2 teaspoons dijon mustard
- Pinch of freshly grated nutmeg
- Freshly ground pepper
- 1/2 cup grape tomatoes halved
- 1/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3 to 4 minutes. Remove to a plate with a slotted spoon; let cool. Return the water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Whisk the eggs, evaporated milk, the reserved cooking water, the Mexican cheese, 1/2 cup parmesan, the mustard, nutmeg, 1/2 teaspoon salt and a few grinds of pepper in a large saucepan. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble, 6 to 8 minutes. Stir in the pasta and broccoli until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes.
- Preheat the broiler. Combine the remaining 1/4 cup parmesan, the breadcrumbs and melted butter in a small bowl; sprinkle over the macaroni and cheese. Broil, rotating the pan, until the topping is golden brown, 4 to 5 minutes.
Notes
When blanching the broccoli, ensure it remains crisp-tender as it will cook further in the baking dish; overcooked broccoli will become mushy. For the cheese sauce, constant whisking over medium-low heat is crucial to prevent the eggs from scrambling and the cheese from clumping or scorching. The reserved pasta water helps achieve a beautifully creamy consistency and aids in emulsifying the sauce. A tiny pinch of freshly grated nutmeg significantly enhances the savory notes of the cheese. Finally, keep a very close eye on the dish while broiling; toppings can go from golden to burnt in a matter of seconds. Rotate the dish for even browning.