Mac and Cheese with Broccoli and Tomatoes

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.