Ingredients

• 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

Instructions

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.
4. Photograph by Ryan Dausch