Ingredients:

  • 1 pound Elbow Macaroni (or similar short pasta)
  • 4 cups Fresh Broccoli Florets
  • 1 tablespoon Kosher Salt (for pasta water)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 3 cups Whole Milk (cold)
  • 8 oz Sharp Cheddar, freshly grated
  • 4 oz Gruyère Cheese, freshly grated
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Mustard Powder
  • Pinch Freshly Grated Nutmeg
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Unsalted Butter, melted
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Grate the cheddar and Gruyère cheeses. Chop the fresh broccoli into uniform, bite-sized florets. Note: Do not use pre-shredded cheese.
  3. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1-2 minutes less than the package instructions (it should be very al dente).
  4. In the last 2 minutes of the pasta cooking time, add the broccoli florets to the boiling water to blanch them. Drain the pasta and broccoli immediately and set aside.
  5. Melt the 4 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture smells slightly nutty (a 'singing' roux).
  6. Gradually whisk in the cold milk, a splash at a time, ensuring each addition is fully incorporated before adding more. Continue whisking constantly until the sauce is smooth and starting to simmer.
  7. Reduce the heat to low and simmer gently for 3-5 minutes, until the sauce has thickened significantly and coats the back of a spoon.
  8. Remove the saucepan completely from the heat. Stir in the Dijon mustard, mustard powder, nutmeg, salt, and pepper. Gently fold in the grated cheddar and Gruyère until the cheese is completely melted and the sauce is silky and homogenous.
  9. Add the cooked pasta and broccoli to the cheese sauce. Stir gently but thoroughly until everything is well coated in the rich sauce.
  10. In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan cheese. Toss lightly.
  11. Pour the mac and cheese mixture into the prepared baking dish, leveling the surface with a spatula. Sprinkle the Panko topping evenly over the top.
  12. Bake for 20 minutes, or until the sauce is bubbly around the edges and the Panko topping is deep golden brown and crispy.
  13. Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set slightly.