Ingredients:

  • 400 g Dried Elbow Macaroni, Medium Shells, or Ziti
  • 500 g Broccoli Florets (cut into bite-sized pieces)
  • 3 tbsp Coarse Sea Salt (for pasta water)
  • 55 g (4 tbsp) Unsalted Butter
  • 55 g (1/4 cup) All-Purpose Flour
  • 1 L (4 cups) Whole Milk
  • 1 tsp Mustard Powder (or English Mustard)
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp Black Pepper
  • 1 tsp Fine Sea Salt (adjust later)
  • 250 g (8 oz) Sharp Mature Cheddar Cheese, freshly grated
  • 100 g (3.5 oz) Gruyère or Monterey Jack Cheese, freshly grated
  • 60 g (1 cup) Panko Breadcrumbs
  • 30 g (2 tbsp) Unsalted Butter, melted
  • 50 g (1/2 cup) Grated Parmesan Cheese

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease the 9x13-inch baking dish.
  2. Cook the Broccoli: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 2–3 minutes until just tender-crisp. Immediately drain and shock in an ice bath or rinse with cold water to stop the cooking and maintain a vibrant green colour. Set aside.
  3. Cook the Pasta: Use the same boiling water. Add the macaroni and cook 1 minute less than the package instructions (it will finish cooking in the oven). Drain well; do not rinse.
  4. Start the Roux: In a heavy-bottomed saucepan, melt the 55g butter over medium heat. Whisk in the flour until a smooth paste forms (the roux). Cook for 1–2 minutes, stirring constantly, until the paste smells nutty.
  5. Build the Béchamel: Slowly pour in the cold whole milk, whisking constantly to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring frequently. Once the sauce thickens and coats the back of a spoon (about 5–8 minutes), remove it immediately from the heat.
  6. Create the Mornay: Stir in the salt, pepper, mustard powder, and nutmeg. Add the grated Cheddar and Gruyère cheeses, stirring gently until the sauce is completely smooth and homogeneous. Do not return the sauce to a boil once the cheese is added.
  7. Combine the Components: Add the cooked macaroni and the blanched broccoli florets to the large saucepan containing the cheese sauce. Fold everything together gently until the pasta and vegetables are completely coated.
  8. Fill the Dish: Pour the mixture evenly into the prepared baking dish.
  9. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and grated Parmesan. Toss until the Panko is thoroughly coated.
  10. Bake: Sprinkle the buttery Panko mixture evenly over the macaroni and cheese. Bake for 20 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
  11. Rest and Serve: Remove from the oven and let rest for 5–10 minutes before serving. This allows the sauce to set up perfectly.