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.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 987 |
| Total Fat | 71 g |
| Saturated Fat | 43 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 204 mg |
| Sodium | 881 mg |
Reviews
I will be making this on Christmas day. However, there is no mention of cream in the ingredients, but in the directions it says the following. “stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the cream, Gruyere and Cheddar until melted and smooth”.
Please advise. I am looking forward to making!
Please advise. I am looking forward to making!
Any tips for making the day before?
Great stuff! Used Asiago, Smoked Gouda and Cheddar in equal parts for the sauce, because that’s what I had in the fridge. Worked well !
This is a great idea. I found the broccoli topping too salty. Next time I’ll roast it first, then add salt to taste
Really yummy stove top mac & cheese. I made a couple of changes with the cheese because it’s what I had on hand, I used smoked cheddar and Monterey Jack. The crunchy broccoli topping is awesome.
Love the topping.. will use it for other dishes.. perfection to add some veg to a not so healthy dish. I amped it up with smoked bacon Gruyère just because it was on sale. I loved the ease and incredible test of this all time fave.. Molly! You elecvate my tastebuds!! Thank you!
Wow! Family loved it. Had to substitute frozen broccoli and pepper jack cheese for the Gruyere because we live on a ranch 1 1/2 hours from town. Since I’m doing paleo/keto, I used brown rice penne, decreased milk to 1 1/2 cups milk, increased water to 3 cups and cream to 1 cup, plus paleo panko. Thank you Molly!