This recipe made the whole family happy. This was surprisingly very flavorful! And easy! I wouldn’t make any changes.
Mac and Cheese with Broccoli and Tomatoes
(Food Network magazine, July/Aug. 2016)
time needed: 40 min.
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
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.