Ingredients:

  • 1 pound (450 g) Elbow Macaroni or Cavatappi, cooked al dente
  • 3 cups (400 g) Fresh Broccoli Florets, trimmed into bite-sized pieces
  • 1 tablespoon (15 g) Coarse Sea Salt (for pasta water)
  • 6 tablespoons (90 g) Unsalted Butter, divided (for sauce)
  • 6 tablespoons (45 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk (Full Fat), warmed slightly
  • 8 ounces (225 g) Mature/Sharp Cheddar, freshly grated (reserve 1 oz/30g for topping)
  • 6 ounces (170 g) Gruyère Cheese, freshly grated
  • 1 teaspoon (5 ml) Dijon Mustard
  • ¼ teaspoon (1 g) Freshly Grated Nutmeg
  • ½ teaspoon (2 g) White Pepper
  • 1 cup (80 g) Sourdough Breadcrumbs (or Panko)
  • 2 tablespoons (30 g) Melted Unsalted Butter (for topping)
  • ¼ cup (20 g) Freshly Grated Parmesan Cheese
  • 1 teaspoon (3 g) Dried Parsley (optional, for color)

Instructions:

  1. Preheat oven to 375°F (190°C) and generously grease a 9 x 13 inch baking dish.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 2 minutes less than the package directions (very al dente). Drain immediately.
  3. Blanch the Broccoli: Immediately add the broccoli florets to the still-hot salted water. Blanch for 60 to 90 seconds, just until bright green and tender-crisp. Drain the broccoli and rinse with cold water immediately to stop the cooking process. Set aside.
  4. Prepare the Topping: In a small bowl, combine the breadcrumbs, 2 tablespoons of melted butter, Parmesan, and the reserved grated Cheddar. Set aside.
  5. Start the Roux: In a 3-quart saucepan, melt the 6 tablespoons of butter over medium heat. Add the flour. Whisk continuously for 2 minutes to form the roux and cook out the raw flour taste.
  6. Add the Milk: Slowly, pour in the warmed milk in three additions, whisking vigorously after each until the mixture is smooth and lump-free.
  7. Thicken the Béchamel: Bring the sauce to a gentle simmer, whisking constantly. Reduce the heat to low and cook for 5-7 minutes until the sauce coats the back of a spoon. Do not allow it to boil rapidly.
  8. Season and Add Cheese: Remove the saucepan completely from the heat. Stir in the Dijon mustard, nutmeg, white pepper, and salt. Add the bulk of the grated Cheddar and all the Gruyère. Stir gently until the cheese is completely melted and the sauce is perfectly smooth and creamy.
  9. Combine Components: Add the drained, al dente pasta and the blanched broccoli to the cheese sauce. Fold gently with a spatula until everything is evenly coated.
  10. Transfer to Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly. Sprinkle the prepared breadcrumb mixture evenly over the top.
  11. Bake: Bake for 20–25 minutes, or until the sauce is visibly bubbling at the edges and the topping is golden brown and crispy.
  12. Rest: Remove from the oven and allow to rest for 10 minutes before serving. This allows the sauce to set slightly.