Mac and Cheese with Broccoli and Tomatoes

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
  • 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.

  • Photograph by Ryan Dausch


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